L'Evaluation Sensorielle de la Texture des Fromages à Pâte Dure ou Semi-dure. Etude Interlaboratoires
- 1 February 1993
- journal article
- other
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 26 (1) , 59-68
- https://doi.org/10.1006/fstl.1993.1011
Abstract
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