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Cited article:

Répartition et évolution des éléments minéraux au cours de l'affinage des fromages à pâte cuite type Beaufort
Distribution and evolution of mineral substances during ripening of cooked hard cheese of the Beaufort type

Y. LE GRAET, G. BRULE, J.-L. MAUBOIS, G. OEUVRARD

Lait, 66 4 (1986) 391-404

DOI: https://doi.org/10.1051/lait:1986425

PDF (1.922 MB)

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Articles citing this article

Cited article:

Répartition et évolution des éléments minéraux au cours de l'affinage des fromages à pâte cuite type BeaufortDistribution and evolution of mineral substances during ripening of cooked hard cheese of the Beaufort type

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

Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses

Invited review: Crystals in cheese: More than a curiosity

Cheese: Chemistry, Physics and Microbiology

Cheese: Chemistry, Physics and Microbiology

Répartition et évolution des éléments minéraux au cours de l'affinage des fromages à pâte cuite type Beaufort
Distribution and evolution of mineral substances during ripening of cooked hard cheese of the Beaufort type