[Low-fat processed cheese [effect of type of raw material, freezing of raw material and different additives on cheese quality]]
1984
Strand, A.H. (Norges Landbrukshoegskole, Aas (Norway). Meieriinst.)
AGROVOC关键词
书目信息
出版者
Norges Landbruksvitenskapelige Forskningsraad
页码
12 p.
其它主题
Fromage / qualite; Concentrados de proteina; Suero de la leche; Congelation; Concentre de proteines; Lactoserum; Cheeses/ quality; Quesos / calidad; Contenido de lipidos; Technologie fromagere; Proteinas vegetales; Vegetable proteins; Cheesemaking; Fabricacion del queso; Congelacion; Teneur en matiere seche; Lait deshydrate
语言
挪威
注释
1 ref.
ISBN
82-7290-219-2
1984-08-15
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