[The grassy pulp cheeses [in France and Spain]. Pt.1]
1988
Schiavi, C.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 214-219
Other Subjects
Fromage a pate fondue; Hierbas; Propiedades organolepticas; Erbe; Herbs; Propriete organoleptique; Technologie fromagere; Espana; Proprieta organolettiche; Cheesemaking; Fabricacion del queso; Formaggio lavorato
Language
Italian
1990-08-15
AGRIS AP
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