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COST 95: Improvement of the quality of the production of raw milk cheeses : guida per la valutazione sensoriale della struttura dei formaggi a pasta dura o semidura di latte di pecora

COST 95: Improvement of the quality of the production of raw milk cheeses : guida per la valutazione sensoriale della struttura dei formaggi a pasta dura o semidura di latte di pecora

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Testo

Natur

Monografia

Titel

COST 95: Improvement of the quality of the production of raw milk cheeses : guida per la valutazione sensoriale della struttura dei formaggi a pasta dura o semidura di latte di pecora

Namen

Commissione europea

Beschreibung

COST 95: Improvement of the quality of the production of raw milk cheeses : guida per la valutazione sensoriale della struttura dei formaggi a pasta dura o semidura di latte di pecora / European Commission

Physische Beschreibung

148 p. ; 25 cm

Notiz

In calce al front.: Directorate General Science, Research and Development, EUR 18829<br>Compl. del tit. anche in spagnolo, francese, portoghese.

Standardzahlen

ISBN: 928285681X

Datum

©1999

Ort der Veröffentlichung

Luxembourg

Dorf

BELGIO

Zunge

MULTILINGUE

Ein anderer Titel

Cost 95 A guide to the sensory evaluation of the texture of hard and semi-hard ewes' milk cheeses

Quelle

Biblioteche SBN Sardegna

ID

IT\ICCU\CAG\1030849

Ressourcenverbindungen

http://id.sbn.it/bid/CAG1030849

Etikett

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Texte

Cost action 95, Improvement of the quality of the production of raw milk cheeses : proceedings of the symposium on Quality and microbiology of traditional and raw milk cheeses, 30 November and 1 December 1998, Dijon, France

Cost action 95, Improvement of the quality of the production of raw milk cheeses : proceedings of the symposium on Quality and microbiology of traditional and raw milk cheeses, 30 November and 1 December 1998, Dijon, France

Autor : Symposium on Quality and microbiology of traditional and raw milk cheeses <1998

Jahr : 1999

4. plenary meeting joint meeting with COST '95 action : Microflora: mastering the influence of microorganism on the final properties of raw milk cheeses

4. plenary meeting joint meeting with COST '95 action : Microflora: mastering the influence of microorganism on the final properties of raw milk cheeses

Autor : Plenary meeting joint meeting COST '95 <4. ; 1997

Jahr : 1997

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