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.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture
L'amertume dans les produits laitiers. I. Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère

L. Lemieux and R.E. Simard

Lait, 71 6 (1991) 599-636

Accepted: 23 August 1991

DOI: https://doi.org/10.1051/lait:1991647

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy

A Vision4Press website