Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey (Q43693646)
Jump to navigation
Jump to search
scientific article published in July 2001
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey |
scientific article published in July 2001 |
Statements
1 reference
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey (English)
1 reference
1 reference
1 reference
Albenzio M
1 reference
Corbo MR
1 reference
Rehman SU
1 reference
Fox PF
1 reference
Corsetti A
1 reference
Sevi A
1 reference
1 July 2001
1 reference
1 reference
67
1 reference
1-2
1 reference
35-48
1 reference
Identifiers
1 reference
1 reference