[Variation in the lipidic fraction of Pecorino Siciliano cheese according to the ripening age. 3: Spectrophotometry in ultraviolet and gas chromatography]

Fulco, A.; Candido, A.; Imbro, M.; Truscelli, A.

[Variation in the lipidic fraction of Pecorino Siciliano cheese according to the ripening age. 3: Spectrophotometry in ultraviolet and gas chromatography]

1989

Fulco, A. | Candido, A. | Imbro, M. | Truscelli, A.

AGROVOC Keywords

acide gras espectrometria fatty acids formaggio a pasta dura hard cheese preservation queso duro sicile sicilia sicily spectrometrie spectrometry spettrometria

Bibliographic information

Published in

Latte (Italy)

Volume 14 Issue 7 ISSN 0392-6060

Pagination

pp. 685-689

Other Subjects

Acido grasso; Gas chromatography/ organoleptic properties; Acidos grasos; Cromatografia gassosa/ proprieta organolettiche; Preservazione; Chromatographie en phase gazeuse/ propriete organoleptique; Preservacion; Cromatografia de gases/ propiedades organolepticas; Fromage a pate dure

Language

Italian

Note

9 tables; 19 ref. Summaries (En, It)

Type

Numerical Data; Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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