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

Veuillez utiliser cette adresse pour citer ce document : https://di.univ-blida.dz/jspui/handle/123456789/15624

Affichage complet

Élément Dublin Core	Valeur	Langue
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
Collection(s) :	article

Fichier(s) constituant ce document :

Fichier	Description	Taille	Format
Binder5.pdf	AG325	7,77 MB	Adobe PDF	Voir/Ouvrir

DSpace JSPUI