[The Bitto cheese. Technology, composition, colour and rheological characteristics]
1988
Cavallotto, G. | Giangiacomo, R. | Carini, S. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy))
AGROVOC关键词
书目信息
页码
pp. 726-733
其它主题
Colorimetria/ tecnologia apropiada; Proprieta reologiche; Artesania; Propiedades reologicas; Technologie fromagere; Propriete rheologique; Colorimetrie/ technologie appropriee; Colorimetria/ tecnologia appropriata; Cheesemaking; Fromage a pate dure; Fabricacion del queso; Colorimetry/ appropriate technology; Analisis quimico; Analisi chimiche
语言
意大利语
注释
6 tables; 15 ref. Summaries (En, It)
类型
Numerical Data; Summary
1990-08-15
AGRIS AP
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