MARKETING CRISIS OF PARMESAN CHEESE

被引：0
|
作者：
NASCIMBENE, A
机构：
来源：
LATTE | 1979年 / 4卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1389 / 1390
页数：2
相关论文
共 50 条
  • [1] LOMBARDY MILK IN RELATION TO THE PARMESAN CHEESE CRISIS
    FERRETTO, M
    LATTE, 1981, 6 (02): : 77 - 83
  • [2] SITUATION AND PROSPECTIVES FOR PARMESAN CHEESE
    不详
    LATTE, 1983, 8 (04): : 270 - 273
  • [3] PARMESAN CHEESE - NEW TECHNOLOGY IN CHEESE MAKING
    NASCIMBENE, A
    LATTE, 1985, 10 (01): : 52 - 53
  • [4] FORMALDEHYDE AND PARMESAN CHEESE - A FALSE PROBLEM
    CERUTTI, G
    LATTE, 1981, 6 (06): : 438 - 441
  • [5] HISTOCHEMICAL STUDY ON RIPENING OF PARMESAN CHEESE
    BOLCATO, V
    PALLAVICINI, C
    DEFELICE, M
    JOURNAL OF DAIRY RESEARCH, 1964, 31 (03) : 233 - &
  • [6] STUDY OF THE VOLATILE FRACTION OF PARMESAN CHEESE
    BARBIERI, G
    BOLZONI, L
    CARERI, M
    MANGIA, A
    PAROLARI, G
    SPAGNOLI, S
    VIRGILI, R
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (05) : 1170 - 1176
  • [7] Importance of free fatty acids in parmesan cheese
    Qian, M
    Reineccius, GA
    HETEROATOMIC AROMA COMPOUNDS, 2002, 826 : 251 - 263
  • [8] The microbiological analysis of the Parmesan cheese on the maturation period
    Mirela, Jimborean
    Laslo, C.
    Tibulca, D.
    Craciun, Maria
    BULLETIN OF THE UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE, VOL 62, 2006: AGRICULTURE, 2006, 62 : 435 - 435
  • [9] Importance of free fatty acids in Parmesan cheese
    Qian, Michael
    Reineccius, Gary A.
    ACS Symposium Series, 2002, 826 : 243 - 255
  • [10] PARMESAN CHEESE .1. CLOSTRIDIA IN THE MILK
    MUCCHETTI, G
    NEVIANI, E
    CARINI, S
    BONI, P
    LATTE, 1981, 6 (02): : 86 - 95
12345