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
See the source
Indexing
-
STORAGE OF PRATO CHEESE AT SUBFREEZING TEMPERAT...
- Author(s) : VALLE J. L. E. do, DENDER A. G. F. van, FIGUEIREDO I. B. de
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 3
View record
-
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
-
Quesos elaborados con leche de oveja de razas a...
- Author(s) : MIGUEL E., BLÁSQUEZ B., ONEGA E., et al.
- Date : 2002
- Languages : Spanish
- Source: Acta Alimentaria - vol. 39 - n. 335
View record
-
Quesos elaborados con leche de oveja de razas a...
- Author(s) : MIGUEL E., BLÁSQUEZ B., ONEGA E., et al.
- Date : 2002
- Languages : Spanish
- Source: Acta Alimentaria - vol. 39 - n. 335
View record
-
An identity for frozen yogurt.
- Author(s) : CHILDS J.
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 1
View record