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Etude sur la technique de préparation de la présure utilisée dans les fabrications traditionnelles des fromages de gruyère de Comté et d'Emmental
A study of traditionnal method for preparing rennet used in Gruyère de Comté and Emmental cheese

E. VALLES, G. MOCQUOT, L. FORSTER, J. P. FURET

Lait, 52 515-516 (1972) 259-282

DOI: https://doi.org/10.1051/lait:1972515-51614

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