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Actividad agua y pH en quesos frescos, semicurados y curados elaborados con diferentes tipos de leche.

1996

Barrios M.J. | Medina L.M. | Rodriguez M.V. | Jordano R.

AGROVOC Keywords
actividad del agua cheese espagne fromage maduramiento ph queso ripening spain water activity
Bibliographic information
ILE. Industrias Lacteas Espanolas
ISSN 0210-0037
Pagination
v.30-32
Other Subjects
Activite de l' eau; Espana; Murissage
Language
Spanish; Castilian
Note
1 tab.; 18 ref. Sumarios (En, Es).
Translated Title
English. [Water activity and pH in fresh, semiripened and ripened cheeses made with different types of milk]. [Spanish]
Type
Journal Article; Summary
Source
ILE.-Industrias-Lacteas-Espanolas (Espana). (Jul-Ago 1996). (no.209-210) p. 30-32.
Corporate Author
Cordoba Univ. (Espana). Dept. de Bromatologia y Tecnologia de los Alimentos
Organisation Internationale de Normalisation, Geneva (Switzerland).
2012-11-15
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