Actividad del agua y pH [concentracion de iones-hidrogeno] de algunos quesos espanoles [susceptibilidad al crecimiento microbiano].
1979
Esteban M.A. | Fernandez Salguero J. | Leon F. | Marcos A.
Bibliographic information
Archivos de Zootecnia
Volume
28
Pagination
v.21-27(109)
Language
Spanish; Castilian
Note
21 ref. Summaries (En, Es).
Translated Title
English.
Water activity and pH [hydrogen-ion concentration] of some Spanish cheese varieties [susceptibility to microbial growth].
Type
Journal Article; Summary
Source
Archivos-de-Zootecnia (Spain). (Jan-Mar 1979). v. 28(109) p. 21-27.
Corporate Author
Universidad de Cordoba (Spain). Facultad de Veterinaria
Assiut Univ. (Egypt).
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
