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[Improvement of production technology of Grana, Provolone and Asiago cheeses]

1992

Bottazzi, V. | Disegna, L. | Fagnoni, P. | Neviani, E. | Resmini, P.P.

AGROVOC Keywords
acidification acidificazione analyse microbiologique appropriate technology caseificazione composition globale composizione globale formaggio trasformato lactic acid bacteria microbiological analysis processed cheese proximate composition queso elaborado tecnologia appropriata
Bibliographic information
Volume 17 Issue 11 ISSN 0392-6060
Pagination
pp. 1052-1056
Other Subjects
Analisis microbiologico; Fromage a pate fondue; Batteri acidolattici; Bacterias acidolacticas; Analisi microbiologiche; Tecnologia apropiada; Technologie fromagere; Composicion aproximada; Acidificacion; Technologie appropriee; Cheesemaking; Bacterie lactique; Fabricacion del queso
Language
Italian
1993-08-15
AGRIS AP
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