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The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese
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The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese
The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese
Marie-Caroline Michalski
Marie-Caroline Michalski
JG
Jean-Yves Gassi
Jean-Yves Gassi
NL
Nadine Leconte
Nadine Leconte
MF
Marie-Hélène Famelart
Marie-Hélène Famelart
BC
Bénédicte Camier
Bénédicte Camier
FM
Françoise Michel
Françoise Michel
VB
Valérie Briard
Valérie Briard
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1 March 2003
journal article
Published by
EDP Sciences
in
Le Lait
Vol. 83
(2)
,
131-143
https://doi.org/10.1051/lait:2003003
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and Readership
Keywords
MILK FAT
FAT GLOBULE
CAMEMBERT CHEESE
CHEESE YIELD
RHEOLOGY
PARTICLE SIZE
MICROFILTRATION
SENSORY ANALYSIS
All Articles
Open Access
Cited by 112 articles