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Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.

Authors
  • 1
  • 1 UMR Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus, Rennes, France. [email protected]
Type
Published Article
Journal
Journal of agricultural and food chemistry
Publication Date
Volume
54
Issue
16
Pages
5855–5867
Identifiers
PMID: 16881687
Source
Medline

Abstract

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