A NEW BLUE CHEESE FOOD MATERIAL FROM ULTRAFILTRATED SKIM MILK AND MICROBIAL ENZYME-MOLD SPORE REACTED FAT
- Other title
- NOUVEAU PRODUIT ALIMENTAIRE DE TYPE FROMAGE BLEU PREPARE A PARTIR DE LAIT ECREME SOUMIS A L'ULTRAFILTRATION ET DE MATIERE GRASSE TRAITEE PAR DES ENZYMES MICROBIENNES ET DES SPORES DE MOISISSURES (fr)
- Author
- JOLLY RC; KOSIKOWSKI FV
DEP. FOOD SCI., CORNELL UNIV., ITHACA, N.Y. 14853 - Source
- J. DAIRY SCI.; U.S.A.; DA. 1975; VOL. 58; NO 9; PP. 1272-1275; BIBL. 16REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- FROMAGE MATIERE PREMIERE TECHNOLOGIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638006162
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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