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Relation entre le pH, la composition chimique et la texture des fromages de type Camembert
Relation between pH, chemical composition and texture of Camembert cheese

L. VASSAL, Véronique MONNET, D. LE BARS, Colette ROUX and J.C. GRIPON

Lait, 66 4 (1986) 341-351

DOI: 10.1051/lait:1986422

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L. VASSAL

Véronique MONNET

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Colette ROUX

J.C. GRIPON

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