Lien entre le niveau de lipolyse du lait de chèvre et la qualité sensorielle des fromages au lait cru ou pasteurisé

Lait

Volumn 81, Issue 6, 2001, Pages 743-756

  Morgan, François ^a   Bodin, Jean Pierre ^b   Gaborit, Patrice ^a  

^a ITPLC   (France)

^b Ecl Natl d'Industrie Laitiere I   (France)

Author keywords

Goat cheese; Goat milk; Lipolysis; Pasteurisation; Sensorial quality

Indexed keywords

CAPRA HIRCUS;

EID: 0039567479     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001161     Document Type: Article

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