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Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts.
- Source :
- Applied Biological Chemistry; 10/6/2020, Vol. 63 Issue 1, pN.PAG-N.PAG, 1p
- Publication Year :
- 2020
Details
- Language :
- English
- ISSN :
- 24680834
- Volume :
- 63
- Issue :
- 1
- Database :
- Supplemental Index
- Journal :
- Applied Biological Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 146303089
- Full Text :
- https://doi.org/10.1186/s13765-020-00539-5