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:

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci
Affinage accéléré de fromage à pâte demi-dure, à teneur en matière grasse réduite, obtenu à partir d'un lait de mélange vache-chèvre-brebis ultrafiitré, à l'aide de lactocoques Lac-,Prt-

J. Rodriguez, T. Requena, H. Goudédranche, J.L. Maubois and M. Juarez

Lait, 76 6 (1996) 513-522

Accepted: 06 August 1996

DOI: https://doi.org/10.1051/lait:1996640

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