Published in
Elsevier, International Dairy Journal, 2(39), p. 232-239
DOI: 10.1016/j.idairyj.2014.07.007
Links
Tools
Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 