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Contribution à l'étude de l'exsudation et de l'évolution de la texture du fromage blanc battu au cours du vieillissement
FR |
EN
| Auteur / Autrice : | Jean-Marc Lapègue |
| Direction : | Gérard Cuvelier |
| Type : | Thèse de doctorat |
| Discipline(s) : | Sciences |
| Date : | Soutenance en 2002 |
| Etablissement(s) : | École nationale supérieure des industries agricoles et alimentaires (Massy, Essonne ; 1893-2006) |
Mots clés
FR