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1 Ergebnisse
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Composition and aptitude for cheese-making of milk from cow..:
Giovanni Bittante
;
Nicolò Amalfitano
;
Matteo Bergamaschi
...
http://www.sciencedirect.com/science/article/pii/S0022030221010730. , 2022
Link:
https://doi.org/10.3168/jds.2021-20961
RT Journal T1
Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3d74e5b447744daeacea2c0700235231&Exemplar=1&LAN=DE A1 Giovanni Bittante A1 Nicolò Amalfitano A1 Matteo Bergamaschi A1 Nageshvar Patel A1 Mohamed-Laid Haddi A1 Hamida Benabid A1 Michele Pazzola A1 Giuseppe Massimo Vacca A1 Franco Tagliapietra A1 Stefano Schiavon PB Elsevier YR 2022 K1 milk coagulation K1 curd firmness K1 syneresis K1 cheese composition K1 dairy species K1 Dairy processing. Dairy products K1 SF250.5-275 K1 Dairying K1 SF221-250 JF http://www.sciencedirect.com/science/article/pii/S0022030221010730 LK http://dx.doi.org/https://doi.org/10.3168/jds.2021-20961 DO https://doi.org/10.3168/jds.2021-20961 SF ELIB - SuUB Bremen
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