Evoluzione dell' aldeide formica in sieroinnesto e potere acidificante [grana tipo Padano].
1977
Torreggiani D. | Toppino P.M. | Bianchessi A.
Bibliographic information
Rivista del Latte
Volume
33
Pagination
v.1-5(2)
Language
Italian
Note
7 ref.
Translated Title
English.
[Evolution of formic aldehyde in whey-graft and its acidifying power [Parmesan cheese of the type made in the Po Valley, in Italy]]. [Italian]
Type
Journal Article; Journal Part
Source
Rivista-del-Latte (Italy). (Jun 1977). v. 33(2) p. 1-5.
Corporate Author
Istituto Sperimentale Lattiero-Caseario, Lodi, Milan (Italy)
Journee d' Etude sur les Nitrates et les Nitrites dans l' Alimentation de l' Homme. 21 - Dijon (France). 11 May 1976.
2012-11-15
AGRIS AP
Data Provider
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