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Juliane FLOURY
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Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩
Article dans une revue
hal-00742008v1
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Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their compositionLWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩
Article dans une revue
hal-01454078v1
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