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Cited article:

Étude des additifs chimiques dans les présures liquides, leur influence dans le pouvoir coagulant et dans la présence d'une flore microbienne préjudiciable en fromagerie

Carlos A. ZALAZAR, Jorge REINHEIMER

Lait, 60 591-592 (1980) 33-44

DOI: https://doi.org/10.1051/lait:1980591-5924

PDF (1.465 MB)

This article has been cited by the following article(s):

Edibility of cheese manufactured using Ongokea gore extract

DG Libouga
Tropical Science 44 (4) 180 (2004)
https://doi.org/10.1002/ts.164