Composition and physical properties of the Penicillium camemberti mycelium
- Author
- BIZET, C1 ; DESOBRY, S1 ; FANNI, J1 ; HARDY, J1
[1] Laboratoire de physico-chimie et génie alimentaires, Ecole nationale supérieure d'agronomie et des industries alimentaires, Institut national polytechnique de Lorraine, 2, avenue de la Forêt-de-Haye, 54500 Vandœuvre-lès-Nancy, France - Source
Le Lait (Print). 1997, Vol 77, Num 4, pp 461-466 ; ref : 16 ref
- CODEN
- LAITAG
- ISSN
- 0023-7302
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- EDP Sciences, Les Ulis
- Publication country
- France
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composition chimique Culture microorganisme Elasticité Emballage Fromage à pate molle Mycélium Penicillium camemberti Perméabilité vapeur eau Propriété mécanique Propriété physicochimique Fromage à croûte fleurie Fungi Imperfecti Fungi Thallophyta
- Keyword (en)
- Chemical composition Microorganism culture Elasticity Packaging Soft cheese Mycelium Penicillium camemberti Steam permeability Mechanical properties Physicochemical properties Mould surface fromage Fungi Imperfecti Fungi Thallophyta
- Keyword (es)
- Composición química Cultivo microorganismo Elasticidad Empaque Queso blando Micelio Penicillium camemberti Permeabilidad vapor agua Propiedad mecánica Propiedad fisicoquímica Fungi Imperfecti Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2780167
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1051/lait:1997432 
https://dx.doi.org/10.1051/lait:1997432
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