ShareVENTILATION IN CHEESE CURING AND STORAGE.
[In German. / En allemand.]
Author(s) : TODT W.
Type of article: Periodical article
Summary
DIFFERENT VENTILATION SYSTEMS. EFFECT OF AIR HUMIDITY AND VENTILATION RATE ON WEIGHT LOSS IN CHEESE. DETERMINATION OF VENTILATION CONDITIONS FOR THE OPTIMIZATION OF CURING AND STORING OF VARIOUS CHEESES (EMMENTAL, APPENZELL, RACLETTE, TILSITT, EDAM, GOUDA, ETC). (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226410.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0680
- Languages: German
- Source: Schweiz. Milchztg. - n. 35
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Ripening (cheese); Ventilation; Air change; Weight loss; Pressed cheese; Cheese
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