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[Half cooked pressed cheeses. Pt.2 [Italy]]

1994

Salvadori del Prato, O. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy)) | Marchesi, G. (Scuola Casearia, Pandino, Cremona (Italy))

AGROVOC Keywords
biological contamination brining cagliata caillebotte caseificazione cheese contamination biologique contaminazione biologica curd defectos defects difetti formaggio fromage italia italie italy lavado lavage lavaggio organoleptic properties prensado pressage pressatura pressing queso rheological properties salage salatura washing
Bibliographic information
Volume 19 Issue 8 ISSN 0392-6060
Pagination
pp. 798-803
Other Subjects
Propiedades organolepticas; Proprieta' reologiche; Salazon; Contaminacion biologica; Propriete organoleptique; Defaut; Propiedades reologicas; Technologie fromagere; Propriete rheologique; Cheesemaking; Proprieta' organolettiche; Fabricacion del queso; Requeson
Language
Italian
Note
9 ref.
1995-08-15
AGRIS AP
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