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A NEW INSTRUMENT TO MEASURE CHEESE CURD RIGIDITY, AND PRELIMINARY TRIALS IN CHEESEMAKING

Author
HATFIELD DS
NATIONAL INST. RES. DAIRYING/SHINFIELD READING RG2 9AT/GBR
Source
J. SOC. DAIRY TECHNOL.; ISSN 0037-9840; GBR; DA. 1981; VOL. 34; NO 4; PP. 139-142; BIBL. 6 REF.
Document type
Article
Language
English
Keyword (fr)
CAILLE(LAIT) TEXTURE PRODUIT LAITIER FROMAGE TECHNOLOGIE GENIE INDUSTRIEL ALIMENTAIRE FROMAGERIE LAITERIE MATERIEL MESURE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CURD TEXTURES DAIRY PRODUCT CHEESE TECHNOLOGY FOOD ENGINEERING CHEESE FACTORY DAIRY PLANT EQUIPMENT MEASUREMENT 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
PASCAL8110498138

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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