About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Application of propionic bacteria in the production of Moravian Block cheese

1989

Kopacek, J. | Svobodova, J. (Jihoceske Mlekarny, Plana nad Luznici (Czechoslovakia)) | Jelinek, J. | Mertlova, E.

AGROVOC Keywords
acide gras acidez acidity amino acids analyse organoleptique chemicophysical properties chlorure de sodium contenido de materia seca contenido proteico dry matter content fatty acids hard cheese maturation muestreo organoleptic analysis propionibacterium protein content queso duro sampling sodium chloride temperatura temperature
Bibliographic information
Volume 15 Issue 2 ISSN 0139-6986
Pagination
pp. 36-38
Other Subjects
Checoslovaquia/ medio de cultivo; Teneur en proteines; Acidite; Analisis organoleptico; Tchecoslovaquie/ milieu de culture; Cloruro de sodio; Propriete physico-chimique; Technologie fromagere; Propiedades fisico-quimicas; Aminoacidos; Echantillonnage; Cheesemaking; Fromage a pate dure; Czechoslovakia/ culture media; Maduracion; Fabricacion del queso; Acide amine; Acidos grasos; Teneur en matiere seche
Language
Czech
Note
2 graphs, 1 table; 16 ref. Summaries (En, Ru)
Type
Summary
1989-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Unassigned data from Czechoslovakia

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]