HAL Id: hal-02819278
https://hal.inrae.fr/hal-02819278
Submitted on 6 Jun 2020
HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.
L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.
Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof
during the conservation of said product
Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon
To cite this version:
Rémy Cachon, Carole Delbeau, Gilles Feron, Henry Ledon. Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product. Patent n° : US 2007/0092605 A1. 2005, 12 p. �hal-02819278�