Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Turcot, Sophie, Turgeon, Sylvie, St-Gelais, Daniel |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:48 (UTC) |
| Created | May 8, 2026, 13:48 (UTC) |
| Identifier | hal-00895548 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Turcot, Sophie |
| date | 2001-05-08T00:00:00 |
| harvest_object_id | af99fd71-3ac0-414c-bed5-9801b7e780b2 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2001142 |
| set_spec | type:ART |