Procedes de transformation fromagere (partie 3: fromages a pate pressee et fromages de lactoserum).
2002
Goudedranche H. | Camier Caudron B. | Gassi J.Y. | Schuck P.
French. Ce dernier article est consacre a la fabrication de fromages a pate pressee, ainsi que de fromages dits "de lactoserum" qui forment une famille a part.
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Bibliographic information
Other Subjects
Fabrication fromagere; Lactoserum; Tecnologia apropiada; Datos de produccion; Technologie appropriee; Cheesemaking; Fromage a pate dure; Fabricacion del queso; Donnee de production
Language
French
Note
10 ill, 5 tableaux. En annexe: no. F63086, Donnees economiques, 99 ref. (se rapportant a l' ensembles ds 3 parties). 664.
Translated Title
English.
[Cheesemaking processes (part 3: hard cheeses and whey cheeses)]. [French]
Type
Monograph
Corporate Author
(Institut National de la Recherche Agronomique, Rennes (France). Centre de Rennes, Laboratoire de Recherches de Technologie Laitiere)
2012-11-15
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