HAL Id: hal-02819278
https://hal.inrae.fr/hal-02819278
Submitted on 6 Jun 2020
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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�
