Significance of furosine index in taleggio cheese-making
- Auteur
- MASOTTI, F1 ; DE NONI, I1
[1] Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 2005, Vol 17, Num 4, pp 429-436, 8 p ; ref : 18 ref
- ISSN
- 1120-1770
- Domaine scientifique
- Food science technology
- Editeur
- Chiriotti, Pinerolo
- Pays de publication
- Italy
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Cheese-making Taleggio cheese furosine heat treatment
- Mot clé (fr)
- Fromage Indice Taleggio Traitement thermique Produit laitier
- Mot clé (en)
- Cheese Index Taleggio Heat treatment Dairy product
- Mot clé (es)
- Queso Indice Taleggio Tratamiento térmico Producto lácteo
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B04 Industries laitières et fromagères. Crèmes glacées
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 17390458
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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