Evoluzione dell' aldeide formica in sieroinnesto e potere acidificante [grana tipo Padano].
1977
Torreggiani D. | Toppino P.M. | Bianchessi A.
书目信息
Rivista del Latte
卷
33
页码
v.1-5(2)
语言
意大利语
注释
7 ref.
翻译的标题
英语.
[Evolution of formic aldehyde in whey-graft and its acidifying power [Parmesan cheese of the type made in the Po Valley, in Italy]]. [Italian]
类型
Journal Article; Journal Part
来源
Rivista-del-Latte (Italy). (Jun 1977). v. 33(2) p. 1-5.
团体作者
Istituto Sperimentale Lattiero-Caseario, Lodi, Milan (Italy)
Journee d' Etude sur les Nitrates et les Nitrites dans l' Alimentation de l' Homme. 21 - Dijon (France). 11 May 1976.
2012-11-15
AGRIS AP
