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Affinage et qualité du Gruyère de Comté. III. Fermentation lactique et teneur en acides gras volatils des fromages de Comté
Ripening and quality of Gruyère of Comté cheese. III. Influence of the ripening conditions on lactic acid and fermentation and on the amount of volatile fatty acids

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

Lait, 67 2 (1987) 249-263

DOI: https://doi.org/10.1051/lait:1987215

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