Application de la chromatographie a l' etude de l' affinage d' un fromage a pate presse cuite.
1989
Marinelli E. | Truong T.T. | Berdague J.L. | Guinchard C.
AGROVOC Keywords
Bibliographic information
Pagination
v.167-174(3)
Other Subjects
Chromatographie liquide haute press; Maduracion; Aminoacidos; Acide amine; Cromatografia liquida alta presion; Composicion; Fromage a pate dure
Language
French
Note
5 tables, 7 graphs, 28 ref., Summaries (Fr, En).
Translated Title
English.
[Application of chromatography to the study of making cooked pressed cheese]. [French]
Type
Journal Article; Journal Part; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Mar 1989). v. 106(3) p. 167-174.
Corporate Author
Institut Technique du Gruyere, Bourg-en-Bresse (France)
Universite de Paris-7 (France).
2012-11-15
AGRIS AP
Data Provider
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