Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

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https://hal.archives-ouvertes.fr/hal-01948785
Contributor : Celine Gres <>
Submitted on : Saturday, December 8, 2018 - 2:53:24 PM
Last modification on : Thursday, October 10, 2019 - 4:04:02 PM

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Ecaterina Gore, Julie Mardon, Cécile Bord, Annick Lebecque. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. Journal of Dairy Science, American Dairy Science Association, 2018, 98 (3), pp.963-975. ⟨hal-01948785⟩

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