Effect of sodium chloride concentration and ripening time on the sensory characteristics of camembert cheese with addition of magnesium
Lesage, L. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France)), Sauvageot, F, Voilley, A, Lorient, D
Published in Lait (1992)
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Published in Lait (1992)
Journal Article