Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Weich- und Halbhartkaese.
1994
Sieber R. | Badertscher R. | Fuchs D. | Nick B.
Swiss ripe cheeses were investigated. Their content in protein, fat, lactose, lactic acid etc. were determined.
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书目信息
FAM Information
页码
v.1-16
其它主题
Fabricacion del queso; Tecnologia de los alimentos; Cheesemaking; Technologie fromagere; Composicion quimica
语言
德语
注释
12 tables, numerous ref. Summaries (De, Fr, En).
翻译的标题
英语.
[Contributing to the knowledge of the composition of Swiss soft and semi-hard cheeses]. [German]
类型
Journal Article; Journal Part; Data; Summary
来源
FAM-Information (Switzerland). (1994). (no. 286) p. 1-16.
团体作者
Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld (Switzerland)
2012-11-15
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