1. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese. (October 2017) Authors: Loudiyi, M.; Karoui, R.; Rutledge, D.N.; Lavigne, R.; Montel, M.-C.; Aït-Kaddour, A. Journal: International dairy journal Issue: Volume 73(2017) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗