Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters
© The Author(s) 2015.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 5 vom: 08. Juli, Seite 377-88 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2016
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Heating properties Protected Designation of Origin (PDO) blue cheeses physicochemical parameters sensory profile |
| Accès en ligne |
Volltext |