Filter your results
- 1
- 1
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 2
- 2
- 1
- 1
- 2
- 2
- 2
- 1
- 1
|
|
sorted by
|
|
Exploring alternative salting methods to reduce sodium content in blueveined cheeses2022
Preprints, Working Papers, ...
hal-03963923v1
|
||
|
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheesesInternational Journal of Food Microbiology, 2021, 354, pp.109174. ⟨10.1016/j.ijfoodmicro.2021.109174⟩
Journal articles
hal-03202918v1
|