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Influenza del contenuto in elementi minerali sulla capacita di gelificazione di polveri di siero da caseificazione in Provolone.

1995

Dalla Rosa M. | Giavedoni P.

AGROVOC Keywords
analytical methods cheese chemical composition composition chimique contenido mineral data analysis dried whey fromage jellification mineral content queso suero de leche desecado technique analytique viscosidad viscosity
Bibliographic information
Latte
Volume 20 ISSN 0392-6060
Pagination
v.303-305(3)
Other Subjects
Analisis de datos; Cheesemaking; Teneur en elements mineraux; Composicion quimica; Fabricacion del queso; Gelification; Viscosite; Tecnicas analiticas; Lactoserum deshydrate; Technologie fromagere; Analyse de donnees; Gelificacion
Language
Italian
Note
1 table; 4 graphs; 15 ref.
Translated Title
English. [Influence of mineral content on the capacity of jellification of dried whey of cheesemaking of Provolone cheese]. [Italian]
Type
Journal Article; Journal Part; Data
Source
Latte (Italy). (Mar 1995). v. 20(3) p. 303-305.
Corporate Author
Udine Univ. (Italy). Dipartimento di Scienze degli Alimenti
2012-11-15
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