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Article Dans Une Revue LWT - Food Science and Technology Année : 2009

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

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Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

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hal-01454078 , version 1 (02-02-2017)

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Juliane Floury, Olivier Rouaud, Maëva Le Poullennec, Marie-Hélène Famelart. 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⟩. ⟨hal-01454078⟩
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