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[Analysis of Appenzell cheese of good quality during ripening]

1993

Steffen, C. | Schaer, H. | Eberhard, P. | Glaettli, H. | Nick, B. | Rentsch, F. | Steiger, G. | Sieber, R. (Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld (Switzerland))

AGROVOC Keywords
acide lactique amino acids aroma calidad chemical composition composition chimique dairy industry fermentation fermentation propionique flaveur flavour food technology industria lechera lactic acid maduramiento propionic fermentation quality ripening technologie alimentaire
Bibliographic information
Issue 274
Pagination
pp. 1-7
Other Subjects
Composicion quimica; Fermentacion propionica; Acido lactico; Industrie laitiere; Technologie fromagere; Qualite; Fermentacion; Aminoacidos; Tecnologia de los alimentos; Murissage; Cheesemaking; Fabricacion del queso; Acide amine
Language
German
Note
Summaries (De, Fr, En)
5 tables, numerous ref.
Type
Numerical Data; Summary
1995-08-15
AGRIS AP
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