Filter your results
- 1
- 1
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 2
- 2
- 2
- 2
- 1
- 1
- 2
|
|
sorted by
|
|
Exploring alternative salting methods to reduce sodium content in blueveined cheeses2022
Preprints, Working Papers, ...
hal-03963923v1
|
||
|
Functional changes in Bleu d’Auvergne cheese during ripeningFood Chemistry, 2022, 397, pp.133850. ⟨10.1016/j.foodchem.2022.133850⟩
Journal articles
hal-03838273v1
|