Comparison of the evolution of the Lactococcus flora during the ripening in soft type cheese using Fourier transform infrared spectroscopy
| Autor: | Lefier, Dominique, Lamprell, H., Duployer, M.H., Mazerolles, Gérard |
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| Přispěvatelé: | ProdInra, Migration, Station de recherches en technologie et analyses laitières (SRTAL), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 1999 |
| Předmět: |
RAYONNEMENT INFRAROUGE
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA] Life Sciences [q-bio]/Food engineering ComputingMilieux_MISCELLANEOUS |
| Zdroj: | Symposium on quality and microbiology of traditional and raw milk cheeses Symposium on quality and microbiology of traditional and raw milk cheeses, Nov 1998, Dijon, France. pp.323 |
| Popis: | National audience |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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