Camembert cheese stabilization by deep freezing
, , and
Lait, 65 649-650 (1985) 213-220
Recommend this article
You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.
Here is the text to be sent:
[Your name] recommends the following article:
Camembert cheese stabilization by deep freezing
This e-mail has been sent using a form at https://lait.dairy-journal.org.