المؤلفون: Lefier, Dominique, Lamprell, Helen, Mazerolles, Gérard

المصدر: Le Lait ; https://hal.science/hal-00895404 ; Le Lait, 2000, 80 (2), pp.247-254. ⟨10.1051/lait:2000123⟩

مصطلحات موضوعية: infrared spectroscopy, Lactococcus flora, soft cheese, ripening --- spectroscopie infrarouge, flore lactocoque, fromage, affinage, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-00895404; https://hal.science/hal-00895404; https://hal.science/hal-00895404/document; https://hal.science/hal-00895404/file/hal-00895404.pdf

الاتاحة: https://hal.science/hal-00895404
https://hal.science/hal-00895404/document
https://hal.science/hal-00895404/file/hal-00895404.pdf
https://doi.org/10.1051/lait:2000123