Microbiologische en biochemische normen voor de bereiding van Nederlandse kaassoorten, deel 2.

1985

Northolt M.D. | Stadhouders J.

Published in

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)

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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