Microbiologische en biochemische normen voor de bereiding van Nederlandse kaassoorten, deel 2.
1985
Northolt M.D. | Stadhouders J.
Bibliographic information
Zuivelzicht
Volume
77
Pagination
v.488-490(22)
Language
Dutch; Flemish
Note
6 refs.; Summary (En).
Translated Title
English.
Microbiological and biochemical standards for the manufacture of Dutch cheese, part 2.
Type
Journal Article; Summary
Source
Zuivelzicht (Netherlands). (1985). v. 77(22) p. 488-490.
Corporate Author
Nederlands Inst. voor Zuivelonderzoek, Ede (Netherlands)
2012-11-15
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