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La maturation du lait dans la fabrication de fromages à pâte pressée cuite: le rôle des lactocoques
Authors
Sophie Jeanson
Publication date
1 January 2000
Publisher
HAL CCSD
Abstract
* INRA URD BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA URD BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Universit
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oai:HAL:tel-02843075v1
Last time updated on 23/03/2021