Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese

Abstract : Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese. 25 th Congrès FIL/IDF
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02244968
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Submitted on : Thursday, August 1, 2019 - 8:01:29 PM
Last modification on : Saturday, August 3, 2019 - 1:25:06 AM

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  • HAL Id : hal-02244968, version 1
  • PRODINRA : 478219

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Jean-René Kerjean, Romain Richoux, Marie-Hélène Famelart. Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese. 25 th Congrès FIL/IDF, Sep 1998, Aarhus, Denmark. 1998. ⟨hal-02244968⟩

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