Protein breakdown in soft cheese and its relation to consistency . 3. The micellar structure of meshanger cheese

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DC Field	Value	Language
dc.contributor.author	De Jong, L.	-
dc.date.accessioned	2022-04-24T11:45:14Z	-
dc.date.available	2022-04-24T11:45:14Z	-
dc.date.issued	1978	-
dc.identifier.uri	http://di.univ-blida.dz:8080/jspui/handle/123456789/15624	-
dc.language.iso	en	fr_FR
dc.subject	protein breakdown	fr_FR
dc.subject	consistency	fr_FR
dc.title	Protein breakdown in soft cheese and its relation to consistency . 3. The micellar structure of meshanger cheese	fr_FR
dc.type	Article	fr_FR
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