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FREEZING OF CURDS.

[In Spanish. / En espagnol.]

Author(s) : PELAEZ C.

Type of article: Article

Summary

PHYSICAL, CHEMICAL AND MICROBIOLOGICAL ASPECTS OF THE FREEZING OF CURD FOR CHEESE-MAKING. RECENT STUDIES OVER THE WORLD.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1984-1943
  • Languages: Spanish
  • Source: Acta Alimentaria - n. 144
  • Publication date: 1983

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