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Influenza del metodo di preparazione del caglio di agnello sulla conservazione delle sue proprieta coagulanti, proteolitiche e lipolitiche.

1977

Pettinau M. | Nuvoli G. | Poddan F. | Ledda A.


Bibliographic information
Scienza e Tecnica Lattiero Casearia
Volume 28 ISSN 0036-889X
Pagination
v.101-114(2)
Language
Italian
Note
9 tables; 7 ref. Summaries (En, It).
Translated Title
English. Preparation methods and clotting, proteolytic and lipolytic activities, preservation of lamb-rennet [cheese].
Type
Journal Article; Numerical Data; Summary
Source
Scienza-e-Tecnica-Lattiero-Casearia (Italy). (Apr 1977). v. 28(2) p. 101-114.
Corporate Author
Istituto Zootecnico e Caseario per la Sardegna, Sassari (Italy)
Protein-Calorie Advisory Group of the United Nations System, New York, N.Y. (USA).

2012-11-15
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