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OVPLYVNENIE CHUTNOSTI A DOBY POUZITELNOSTI BRYNDZE SPECIALNYMI CISTYMI KULTURAMI

Other title
POSSIBILITE, PAR UTILISATION DE CULTURES SPECIALES, DE MODIFICATION DE LA FLAVEUR ET DE LA CONSERVATION DU FROMAGE BRYNDZA (fr)
Author
BOROS V; PREKOPPOVA J
VYSKUMNY USTAV MLEKARENSKY/ZILINA/CSK
Source
MLEKARSKE LISTY; ISSN 0139-6986; CSK; DA. 1983; VOL. 9; NO 3; PP. 58-61; ABS. ENG/RUS; 5 FIG.
Document type
Article
Language
Czech
Keyword (fr)
FROMAGE BACTERIE LACTIQUE FABRICATION CONSERVATION PROPRIETE ORGANOLEPTIQUE ALTERATION MATIERE PREMIERE BRYNDZA TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHEESE LACTIC ACID BACTERIA MANUFACTURING SHELF LIFE ORGANOLEPTIC PROPERTIES SPOILAGE RAW MATERIALS FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL83X0315028

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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