Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk

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Issue		Lait Volume 80, Number 6, November-December 2000


Page(s)		555 - 571
DOI		https://doi.org/10.1051/lait:2000103

References

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Abstract