The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin De Chavignol Cheese
Food Science and Technology Research - Switzerland
doi 10.3136/fstr.15.367
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 2009
Authors
Publisher
Japanese Society for Food Science and Technology