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[The Bitto cheese. Technology, composition, colour and rheological characteristics]

1988

Cavallotto, G. | Giangiacomo, R. | Carini, S. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy))

AGROVOC Keywords
analyse chimique artigianato artisanat caseificazione chemical analysis formaggio a pasta dura handicrafts hard cheese lombardia lombardie lombardy queso duro rheological properties
Bibliographic information
Latte (Italy)
Volume 13 Issue 9 ISSN 0392-6060
Pagination
pp. 726-733
Other Subjects
Technologie fromagere; Colorimetria/ tecnologia apropiada; Colorimetria/ tecnologia appropriata; Colorimetry/ appropriate technology; Fabricacion del queso; Analisi chimiche; Analisis quimico; Artesania; Cheesemaking; Propriete rheologique; Propiedades reologicas; Fromage a pate dure; Proprieta reologiche; Colorimetrie/ technologie appropriee
Language
Italian
Note
6 tables; 15 ref. Summaries (En, It)
Type
Numerical Data; Summary
1990-08-15
AGRIS AP
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