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Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere
Évolution des concentrations minérales dans la phase aqueuse, la partie centrale et la surface d'un fromage modèle durant son saumurage et son stockage en atmosphère ammoniacale

Frédéric Gaucheron, Yvon Le Graët, Françoise Michel, Valérie Briard and Michel Piot

Lait, 79 6 (1999) 553-566

Accepted: 20 May 1999

DOI: https://doi.org/10.1051/lait:1999645

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