About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The use of microbial rennet (Rennilase) in manufacturing Edam cheese

1986

Al-Badran, D.S.H. | Al-Omar, M.E. | Al-Fayadh, M.H. (Baghdad Univ., Abu-Ghraib, Baghdad (Iraq).Coll. of Agriculture, Food Science Department)

AGROVOC Keywords
cheese chemicophysical properties composition cuajo duration edam cheese enzyme preparations fromage queso rennet temperatura temperature
Bibliographic information
Volume 4 Issue 4
Pagination
pp. 87-97
Other Subjects
Irak/ fabricacion del queso; Irak/ technologie fromagere; Iraq/ cheesemaking; Presure; Preparacion enzimatica; Composicion; Propriete physico-chimique; Propiedades fisico-quimicas; Duracion; Preparation enzymatique; Duree
Language
Arabic
Note
3 tables; 4 graphs; 17 ref. Summaries (Ar, En)
Type
Summary
1988-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by National Agricultural Documentation Center, Information Center

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]