The artisanal cheese and its variability
Summary (En)
Saved in:
Main Authors: | , , , , , , , , , , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Wageningen (Netherlands) Wageningen Pers
1995
|
Subjects: | HARD CHEESE, EWE CHEESE, ANCILLARY ENTERPRISES, CHEESEMAKING, CHEMICAL COMPOSITION, MICROBIOLOGICAL ANALYSIS, LIPID CONTENT, PROTEINS, LACTOSE, CASEIN, NITROGEN CONTENT, ORGANOLEPTIC PROPERTIES, EWE MILK, TENEUR EN LIPIDES, PROTEINE, CASEINE, TENEUR EN AZOTE, PROPRIETE ORGANOLEPTIQUE, LAIT DE BREBIS, FROMAGE A PATE DURE, FROMAGE DE BREBIS, ACTIVITE CONNEXE, FABRICATION FROMAGERE, COMPOSITION CHIMIQUE, ANALYSE MICROBIOLOGIQUE, CONTENIDO DE LIPIDOS, PROTEINAS, LACTOSA, CASEINA, CONTENIDO DE NITROGENO, PROPIEDADES ORGANOLEPTICAS, LECHE DE OVEJA, QUESO DURO, QUESO DE OVEJA, ACTIVIDADES CONEXAS, FABRICACION DEL QUESO, COMPOSICION QUIMICA, ANALISIS MICROBIOLOGICO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Summary (En) |
---|