Le Lait

Sensory analysis of French emmental
Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

J.L. Berdagué, R. Grappin, B. Chaillet, J.F. Clément, G. Duboz and P. Pidoux

Lait, 70 2 (1990) 133-145

DOI: 10.1051/lait:1990212

J.L. Berdagué

R. Grappin

B. Chaillet

J.F. Clément

G. Duboz

P. Pidoux

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