Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality-Reference-Cited by-同舟云学术

Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality

Published:1993-01 Issue:4-6 Volume:3 Page:297-312
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bertozzi L.,Panari G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference16 articles.

1. Characterisation of 12% tricloroacetic acid insoluble oligopeptides of Parmigiano-Reggiano cheese;Addeo;J. Dairy Res.,1992

2. Caratteri tipici della proteolisi nel formaggio Parmigiano-Reggiano. Composizione della frazione caseinica. Ricerca triennale sulla composizione e su alcune peculiari caratteristiche del formaggio;Addeo,1988

3. Relazione annuale Associazione Italiana Allevatori;AIA,1990

4. Les Fromages d'Appellation d'Origine;ANAOF,1984

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