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Influence of raw milk microflora on the characteristics of Swiss-type cheeses : II. Biochemical and sensory characteristics
Influence de la microflore du lait cru sur les caractéristiques des fromages à pâte pressée cuite : II. Caractéristiques biochimiques et sensorielles

Y. Demarigny, E. Beuvier, S. Buchin, S. Pochet and R. Grappin

Lait, 77 1 (1997) 151-167

DOI: https://doi.org/10.1051/lait:1997110

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