Open AccessQuality of goats lactic farmhouse cheeses: premises and ripening management (LACTAFF – project 1270)
Author(s) -
Sabrina Raynaud,
Yves Lefrileux,
S. Morge,
M. Pétrier,
G. Allut,
J. Barral,
Claire Bärtschi,
Cyril Chevarin,
A. Dorléac,
M-J Pradal,
Coralys Robert,
Cécile Laithier,
J. Capdeville,
Jean Yves Blanchin,
E. Doutart,
Laurence Alaoui-Sossé,
Carlos Aguilar López,
Paul Latran Ossoko Jean,
Aurélia Michel,
Christian Reynaud,
Emilien Fatet,
V. Leroux,
Daniel Picque,
Marie Noelle Leclercq-Perlat,
Hervé Guillemin,
Jean-Michel Auberger,
PierreSylvain Mirade,
M. Teinturier,
A. Chaba,
Patrick Anglade,
J. Birkner,
Yves Gauzere
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
DOI - 10.15454/1.5191121702422998e12
Subject(s) - premises , ripening , quality (philosophy) , business , cheese ripening , food science , biology , political science , philosophy , epistemology , law