Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
| Autor: | Pénicaud, Caroline, Ibanescu, Liliana, Allard, Thomas, Fonseca, Fernanda, Dervaux, Stéphane, Perret, Bruno, Guillemin, Hervé, Buchin, Solange, Salles, Christian, Dibie, Juliette, Guichard, Elisabeth |
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| Zdroj: | In International Dairy Journal May 2019 92:1-10 |
| Databáze: | ScienceDirect |
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