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[The lysozyme. Position and prospects]

1989

Lodi, R. (Centro per lo Studio Tecnologico, Bromatologico e Microbiologico del Latte, Milan (Italy))

AGROVOC Keywords
additif alimentaire aditivos alimentarios caseificazione chemical structure food additives food production lisozima lysozyme processed cheese production alimentaire produzione queso elaborado reglamentaciones regulations structure chimique struttura chimica uses usos utilisation
Bibliographic information
Latte (Italy)
Volume 14 Issue 9 ISSN 0392-6060
Pagination
pp. 832-836
Other Subjects
Additivo; Fromage a pate fondue; Regolamento; Estructura quimica; Impieghi; Formaggio lavorato; Technologie fromagere; Reglementation; Fabricacion del queso; Cheesemaking; Produccion alimentaria
Language
Italian
Note
37 ref.
Type
Conference
Conference
Latte e derivati. Scienza e tecnologia verso il 2000, Milan (Italy), 6 Mar 1989
1990-08-15
AGRIS AP
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