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An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

F Acerbi1, V Guillard1, C Guillaume1

  • 1UMR 1208 IATE Agro-polymer Engineering and Emerging Technologies, Montpellier, France.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
Carbon dioxideDiffusivityRipening parametersSemi-hard cheese

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