About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Zur Frage einer Kochsalzreduktion in Lebensmitteln, dargestellt am Beispiel des Kaeses. Teil 1 und 2.

1988

Sieber R. | Rueegg M.

AGROVOC Keywords
besoin nutritionnel calidad cheese chlorure de potassium chlorure de sodium circulatory disorders diet dieta dietetic foods fromage necesidades de nutrientes nutritional requirements potassium chloride quality queso sodium chloride suisse suiza switzerland therapeutic diets trastornos circulatorios trouble circulatoire
Bibliographic information
FAM Information
Pagination
v.1-14
Other Subjects
Alimentos dieteticos; Cloruro de sodio; Cheesemaking; Aliment de regime; Regime alimentaire; Dieta terapeutica; Fabricacion del queso; Cloruro de potasio; Qualite; Technologie fromagere; Regime therapeutique
Language
German
Note
13 tables, 174 ref. Summaries (De, En).
Translated Title
English. [On the reduction of salt content in food, with special reference to cheese. Parts 1 and 2]. [German]
Type
Journal Article; Journal Part; Data; Bibliography; Book; Monograph; Summary
Source
FAM-Information (Switzerland). (Aug 1988). (no.170) p. 1-14.
Corporate Author
Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld-Bern (Switzerland).
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

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]