The use of iodized brine for iodine enrichment of semi-hard cheese
1997
Hoffmann, W. | Anke, M. | Buchheim, W. (Bundesanstalt fuer Milchforschung, Kiel (Germany). Inst. fuer Verfahrenstechnik)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 257-259
Other Subjects
Fabrication fromagere; Salazon; Schnittkaese; Industrie laitiere; Propiedades fisico-quimicas; Cheesemaking; Fabricacion del queso; Propriete physicochimique
Language
English
Note
Summaries (De, En)
1 ill., 1 table; 12 ref.
Type
Summary
1997-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by ZB MED Nutrition. Environment. Agriculture
If you notice any incorrect information relating to this record, please contact us at [email protected]