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Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of Penicillium roqueforti
Accélération de l'affinage du fromage bleu par du "caillé hydraté" homogénéisé et par des enzymes extracellulaires de Penicillium roqueforti

A.M. Rabie

Lait, 69 4 (1989) 305-314

Accepted: 08 March 1989

DOI: https://doi.org/10.1051/lait:1989424

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