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Affinage et qualité du Gruyère de Comté. IV. Etude de la protéolyse
Ripening of Gruyère de Comté cheese. IV. Study of proteolysis

J.C. COLLIN, J.L. BERDAGUÉ, Mai DOGNIN-BERGERET, R. GRAPPIN, Marie-Pierre MUTTONI and Odile ROLET-REPECAUD

Lait, 67 3 (1987) 299-317

DOI: https://doi.org/10.1051/lait:1987318

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