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kw.\*:("FROMAGE EN SAUMURE")

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STUDIE ZUR RATIONELLEN HERSTELLUNG VON SALZLAKENKAESE. II. KULTUREN, WASSERGEHALT, SALZEN, REIFUNG. = ETUDES DE LA FABRICATION RATIONNELLE DU FROMAGE EN SAUMURE. II. LEVAIN, TENEUR EN EAU, SALAGE, AFFINAGEDJARRAHBACHI AR; KAMMERLEHNER J; KIERMEIER F et al.1976; MILCHWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 31; NO 9; PP. 534-538; ABS. ANGL.; BIBL. 21 REF.Article

COMPOSITION AND MICROSTRUCTURE OF SOFT BRINE CHEESE MADE FROM INSTANT WHOLE MILK POWDER = COMPOSITION ET ULTRASTRUCTURE DES FROMAGES A PATE MOLLE EN SAUMURE, PREPARES A PARTIR DE LAITS ENTIERS EN POUDRE INSTANTANESOMAR MM; BUCHHEIM W.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 43-50; BIBL. 27 REF.; 5 FIG./4 TABL.Article

EVALUATION DE LA PREPARATION ENZYMATIQUE DE MUCOR FLAVUS SOUCHE RSA-VKM-F1111 POUR LA PREPARATION DE FROMAGE BLANC EN SAUMURE A PARTIR DE LAIT DE BREBISGEORGIEVA M.1976; ZHIVOTNOVAD. NAUKI; BALG.; DA. 1976; VOL. 13; NO 2; PP. 117-121; ABS. RUSSE ANGL.; BIBL. 14 REF.Article

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)ABOU JAOUDE, Dayana; OLABI, Ammar; NOUR EL OUYOUN NAJM et al.Dairy science & technology. 2010, Vol 90, Num 6, pp 699-706, issn 1958-5586, 8 p.Article

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries : a reviewALICHANIDIS, Efstathios; POLYCHRONIADOU, Anna.Dairy science & technology. 2008, Vol 88, Num 4-5, pp 495-510, issn 1958-5586, 16 p.Conference Paper

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