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Etude biochimique de la fonte des fromages. II. Evolution des phosphates et des métaux
Blochemical study of the cheese processing. II. Evolution of phosphates and cations

B. O. LEE, C. ALAIS

Lait, 60 593-594 (1980) 130-139

DOI: https://doi.org/10.1051/lait:1980593-5947

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Articles citing this article

Cited article:

Etude biochimique de la fonte des fromages. II. Evolution des phosphates et des métauxBlochemical study of the cheese processing. II. Evolution of phosphates and cations

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

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Cheese: Chemistry, Physics and Microbiology

Advances in Food and Nutrition Research

Cheese: Chemistry, Physics and Microbiology

Etude biochimique de la fonte des fromages. II. Evolution des phosphates et des métaux
Blochemical study of the cheese processing. II. Evolution of phosphates and cations