[Milk for cheese-making. 4. Preparation of milk. Milk maturation]
1987
Desmazeaud, M. (Institut National de la Recherche Agronomique, Jouy-en-Josas (France). Centre de Jouy, Laboratoire de Microbiologie Laitiere)
AGROVOC Keywords
Bibliographic information
Publisher
Technique et Documentation
Other Subjects
Fabricacion del queso; Maduracion/ enzimas; Technologie fromagere; Refrigeracion; Maturation/ enzyme; Cheesemaking; Bacterias acidolacticas; Bacterie lactique; Maturation/ enzymes
Language
French
Note
15 ref
ISBN
2-85206-363-8
Source
[Cheese], Eck, A. (ed.).- Paris (France): Technique et Documentation, 1987.- ISBN 2-85206-363-8. p. 174-178
1988-08-15
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