[The Bitto cheese. Technology, composition, colour and rheological characteristics]
1988
Cavallotto, G. | Giangiacomo, R. | Carini, S. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy))
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 726-733
Другие темы
Colorimetria/ tecnologia appropriata; Colorimetrie/ technologie appropriee; Artesania; Colorimetria/ tecnologia apropiada; Analisis quimico; Propriete rheologique; Analisi chimiche; Fromage a pate dure; Proprieta reologiche; Fabricacion del queso; Colorimetry/ appropriate technology; Technologie fromagere; Propiedades reologicas; Cheesemaking
Язык
итальянский
Примечание
6 tables; 15 ref. Summaries (En, It)
Тип
Numerical Data; Summary
1990-08-15
AGRIS AP
Поставщик данных
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