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:

Affinage et qualité du Gruyère de Comté. I. Protocole expérimental. Caractérisation des conditions d'affinage et des ateliers de fabrication
Ripening and quality of Gruyère of Comté cheese. I. Experimental protocol. Characterization of the ripening and cheese making conditions

R. GRAPPIN, J.L. BERDAGUE, A. DASEN, R. JEUNET and G. DUBOZ

Lait, 67 2 (1987) 219-235

DOI: https://doi.org/10.1051/lait:1987213

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