[Molecular characterization of Caciotta cheeses produced with different technologies]
1992
Turin, L. | Bonomi, F. (Milan Univ. (Italy))
AGROVOC关键词
书目信息
页码
pp. 1162-1164
其它主题
Fromage a pate fondue; Technologie fromagere; Propiedades fisico-quimicas; Cheesemaking; Electrophorese; Proprieta' chimico-fisiche; Fabricacion del queso; Propriete physicochimique; Biologie moleculaire
语言
意大利语
注释
3 tables; 6 ref.
1993-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]