Faire place nette pour la transformation fromagère
Studies of raw milk processing have reported the diversity of knowledge and practices used by cheesemakers to maintain a microbial environment in the places and items where milk is processed. This article focuses on “hygiene” practices in farmhouse cheese production in Auvergne and Ariège (France)....
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| Main Author: | |
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| Format: | Article |
| Language: | fra |
| Published: |
Société d'Anthropologie des Connaissances
2024-06-01
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| Series: | Revue d'anthropologie des connaissances |
| Subjects: | |
| Online Access: | https://journals.openedition.org/rac/33505 |
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