Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging

Autor: Daniel Picque, Caroline Chatelard-Chauvin, P. Bouchard, Marie-Christine Montel, C. Gayard, B. Pollet, S. Hulin, Etienne Rifa, P. Duval, Armelle Delile

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
International Dairy Journal, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩

International audience; The effects of packaging on the biochemical and sensory characteristics of industrial blue-veined cheese (pieces of cheeses pre-packaged in materials of different permeability and whole cheeses traditionally wrapped in alumini

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a3bc131804b4a006f2818b6641ee4ac
https://hal.archives-ouvertes.fr/hal-01987736