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Etude biochimique de la fonte des fromages. IV. Effet du type de sels de fonte et de la nature de la matière protéique sur la peptisation. Utilisation d'un système modèle
Biochemical study of the cheese processing. IV. Effect of melting salts and proteins on the peptization. Use of a model system

B.O. LEE, D. PAQUET, C. ALAIS

Lait, 66 3 (1986) 257-267

DOI: https://doi.org/10.1051/lait:1986315

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