Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Weich- und Halbhartkaese.
1994
Sieber R. | Badertscher R. | Fuchs D. | Nick B.
Swiss ripe cheeses were investigated. Their content in protein, fat, lactose, lactic acid etc. were determined.
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Bibliographic information
FAM Information
Pagination
v.1-16
Other Subjects
Fabricacion del queso; Tecnologia de los alimentos; Cheesemaking; Technologie fromagere; Composicion quimica
Language
German
Note
12 tables, numerous ref. Summaries (De, Fr, En).
Translated Title
English.
[Contributing to the knowledge of the composition of Swiss soft and semi-hard cheeses]. [German]
Type
Journal Article; Journal Part; Data; Summary
Source
FAM-Information (Switzerland). (1994). (no. 286) p. 1-16.
Corporate Author
Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld (Switzerland)
2012-11-15
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