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