The use of lysozyme in the prevention of late blowing in cheese
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Rome (Italy)
1985
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| Subjects: | ESN CX MDS, CHEESE, FERMENTATION, LYSOZYME, BUTYRIC ACID, PRESERVATION, FROMAGE, QUESO, FERMENTACION, LISOZIMA, ACIDE BUTYRIQUE, ACIDO BUTIRICO, PRESERVACION, |
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unfao:7586692014-12-23T02:35:12ZThe use of lysozyme in the prevention of late blowing in cheese International Dairy Federation, Brussels (Belgium) eng Joint FAO/WHO Committee of Government Experts on the Code of Principles concerning Milk and Milk Products eng 2-6 Jun 1986 Sess. 21 Rome (Italy) textRome (Italy)1985 ESN CX MDSCHEESEFERMENTATIONLYSOZYMEBUTYRIC ACIDPRESERVATIONFROMAGEFERMENTATIONLYSOZYMEQUESOFERMENTACIONLISOZIMAACIDE BUTYRIQUEPRESERVATIONACIDO BUTIRICOPRESERVACION86W01728 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
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cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
|
| topic |
ESN CX MDS CHEESE FERMENTATION LYSOZYME BUTYRIC ACID PRESERVATION FROMAGE FERMENTATION LYSOZYME QUESO FERMENTACION LISOZIMA ACIDE BUTYRIQUE PRESERVATION ACIDO BUTIRICO PRESERVACION ESN CX MDS CHEESE FERMENTATION LYSOZYME BUTYRIC ACID PRESERVATION FROMAGE FERMENTATION LYSOZYME QUESO FERMENTACION LISOZIMA ACIDE BUTYRIQUE PRESERVATION ACIDO BUTIRICO PRESERVACION |
| spellingShingle |
ESN CX MDS CHEESE FERMENTATION LYSOZYME BUTYRIC ACID PRESERVATION FROMAGE FERMENTATION LYSOZYME QUESO FERMENTACION LISOZIMA ACIDE BUTYRIQUE PRESERVATION ACIDO BUTIRICO PRESERVACION ESN CX MDS CHEESE FERMENTATION LYSOZYME BUTYRIC ACID PRESERVATION FROMAGE FERMENTATION LYSOZYME QUESO FERMENTACION LISOZIMA ACIDE BUTYRIQUE PRESERVATION ACIDO BUTIRICO PRESERVACION International Dairy Federation, Brussels (Belgium) eng Joint FAO/WHO Committee of Government Experts on the Code of Principles concerning Milk and Milk Products eng 2-6 Jun 1986 Sess. 21 Rome (Italy) The use of lysozyme in the prevention of late blowing in cheese |
| description |
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| format |
Texto |
| topic_facet |
ESN CX MDS CHEESE FERMENTATION LYSOZYME BUTYRIC ACID PRESERVATION FROMAGE FERMENTATION LYSOZYME QUESO FERMENTACION LISOZIMA ACIDE BUTYRIQUE PRESERVATION ACIDO BUTIRICO PRESERVACION |
| author |
International Dairy Federation, Brussels (Belgium) eng Joint FAO/WHO Committee of Government Experts on the Code of Principles concerning Milk and Milk Products eng 2-6 Jun 1986 Sess. 21 Rome (Italy) |
| author_facet |
International Dairy Federation, Brussels (Belgium) eng Joint FAO/WHO Committee of Government Experts on the Code of Principles concerning Milk and Milk Products eng 2-6 Jun 1986 Sess. 21 Rome (Italy) |
| author_sort |
International Dairy Federation, Brussels (Belgium) eng |
| title |
The use of lysozyme in the prevention of late blowing in cheese |
| title_short |
The use of lysozyme in the prevention of late blowing in cheese |
| title_full |
The use of lysozyme in the prevention of late blowing in cheese |
| title_fullStr |
The use of lysozyme in the prevention of late blowing in cheese |
| title_full_unstemmed |
The use of lysozyme in the prevention of late blowing in cheese |
| title_sort |
use of lysozyme in the prevention of late blowing in cheese |
| publisher |
Rome (Italy) |
| publishDate |
1985 |
| work_keys_str_mv |
AT internationaldairyfederationbrusselsbelgiumeng theuseoflysozymeinthepreventionoflateblowingincheese AT jointfaowhocommitteeofgovernmentexpertsonthecodeofprinciplesconcerningmilkandmilkproductseng26jun1986sess21romeitaly theuseoflysozymeinthepreventionoflateblowingincheese AT internationaldairyfederationbrusselsbelgiumeng useoflysozymeinthepreventionoflateblowingincheese AT jointfaowhocommitteeofgovernmentexpertsonthecodeofprinciplesconcerningmilkandmilkproductseng26jun1986sess21romeitaly useoflysozymeinthepreventionoflateblowingincheese |
| _version_ |
1768403967126011904 |