ShareEvolutive profiles of physicochemical and microbiological contents in dairy products under different storage conditions.
Evoluzione chimico-fisica e microbiologica nella conservazione di prodotti lattiero-caseari.
Author(s) : PARISI S.
Type of article: Article
Details
- Original title: Evoluzione chimico-fisica e microbiologica nella conservazione di prodotti lattiero-caseari.
- Record ID : 2004-0274
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 423
- Publication date: 2003/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Characterisation of Swiss whole and skim cream ...
- Author(s) : SIEBER R., BADERTSCHER R., EYER H., FUCHS D., NICK B.
- Date : 1996
- Languages : German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 87 - n. 1
View record
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Effect of freeze-drying and storage on the micr...
- Author(s) : RYBKA S., KAILASAPATHY K.
- Date : 1997
- Languages : English
- Source: Milchwissenschaft - vol. 52 - n. 7
View record
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An identity for frozen yogurt.
- Author(s) : CHILDS J.
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 1
View record
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Freezing of whey protein concentrate solutions ...
- Author(s) : BHARGAVA A., JELEN P.
- Date : 1995
- Languages : English
- Source: Int. Dairy J. - vol. 5 - n. 6
View record
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Properties of yoghurts made from whole ewe's mi...
- Author(s) : FERRAGUT V., MARTINEZ V. M., TRUJILLO A. J., et al.
- Date : 2000
- Languages : English
- Source: Milchwissenschaft - vol. 55 - n. 5
View record