BiblioSar | Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino romano cheese

Regione Autonoma della Sardegna

Accedi

Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino romano cheese

Spoglio 1996

Fa parte di

Production and utilization of ewe and goat milk : proceedings of the IDF, Greek national committee of IDF, Cirval seminar held in Crete (Greece), 19-21 october 1995 , p. 317

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Biblioteche

ALGHERO_Biblioteca Porto Conte Ricerche
OLMEDO_Biblioteca Agris, Dip. Ricerca nelle produzioni animali (ex IZCS)
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