VARIATION OF CHEMICAL INDEXES DURING PARMESAN CHEESE RIPENING

被引：0
|
作者：
CARNOVALE, E
FRATONI, A
MIUCCIO, CF
QUAGLIA, GB
SCHIESSER, A
FERRARI, L
机构：
[1] UNIV ROME, IST FISIOL GEN, ROME, ITALY
[2] UNIV ROME, IST NAZL NUTR, ROME, ITALY
来源：
BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE | 1972年 / 48卷 / 20期
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页码：663 / 666
页数：4
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