[Molecular characterization of Caciotta cheeses produced with different technologies]
1992
Turin, L. | Bonomi, F. (Milan Univ. (Italy))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 1162-1164
Other Subjects
Fromage a pate fondue; Technologie fromagere; Propiedades fisico-quimicas; Cheesemaking; Electrophorese; Proprieta' chimico-fisiche; Fabricacion del queso; Propriete physicochimique; Biologie moleculaire
Language
Italian
Note
3 tables; 6 ref.
1993-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare
If you notice any incorrect information relating to this record, please contact us at [email protected]