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[Micro and macrocrystals in Grana cheese [cheesemaking defects]]

1996

Bottazzi, V. | Scolari, G.L. | Bertuzzi, S. | Bianchi, F. (Universita Cattolica del Sacro Cuore, Piacenza (Italy). Istituto di Microbiologia)

AGROVOC Keywords
analytical methods caseificazione control de calidad cow milk cristallisation cristallizzazione crystallization defectos defects difetti formaggio a pasta dura hard cheese lait de vache latte di vacca leche de vaca metodi analitici queso duro rheological properties technique analytique
Bibliographic information
Latte (Italy)
Volume 21 Issue 2 ISSN 0392-6060
Other Subjects
Technologie fromagere; Proprieta' reologiche; Controle de qualite; Quality controls; Fabricacion del queso; Cheesemaking; Propriete rheologique; Controlli di qualita'; Cristalizacion; Propiedades reologicas; Defaut; Fromage a pate dure; Tecnicas analiticas
Language
Italian
1996-08-15
AGRIS AP
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