Le Lait

Stabilisation du fromage de Camembert par congélation
Camembert cheese stabilization by deep freezing

Irmina JARMUL, A. REPS, Krystyna WISNIEWSKA and L. JEDRYCHOWSKI

Lait, 65 649-650 (1985) 213-220

DOI: 10.1051/lait:1985649-65015

Irmina JARMUL

A. REPS

Krystyna WISNIEWSKA

L. JEDRYCHOWSKI

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