Changes in physicochemical properties and in content of nitrogen compounds with traditional smoking during the ripening of Idiazabal cheese
1995
Ibanez, F.C. (Universidad Publica de Navarra, Pamplona (Spain). Area de Nutricion y Bromatologia) | Torres, M.I. | Ordonez, A.I. | Barcina, Y.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 167-175
Other Subjects
Nitrogeno; Propiedades fisico-quimicas; Aminoacidos; Murissage; Acide amine; Propriete physicochimique
Language
English
Note
Summary (En)
39 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wageningen University & Research
If you notice any incorrect information relating to this record, please contact us at [email protected]