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
  • [31] THE PARMESAN CHEESE PRODUCTION MARKET - A SHORT-RUN ANALYSIS
    RIZZI, P
    RIVISTA DI ECONOMIA AGRARIA, 1980, 35 (02) : 327 - 352
  • [32] Importance of free fatty acids to the flavor of parmesan cheese.
    Qian, M
    Reineccius, GA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U25 - U25
  • [33] Colonization of the human gut by bovine bacteria present in Parmesan cheese
    Christian Milani
    Sabrina Duranti
    Stefania Napoli
    Giulia Alessandri
    Leonardo Mancabelli
    Rosaria Anzalone
    Giulia Longhi
    Alice Viappiani
    Marta Mangifesta
    Gabriele Andrea Lugli
    Sergio Bernasconi
    Maria Cristina Ossiprandi
    Douwe van Sinderen
    Marco Ventura
    Francesca Turroni
    Nature Communications, 10
  • [34] GENERAL-ASSEMBLY OF DELEGATES OF PARMESAN-CHEESE-ASSOCIATION
    不详
    LATTE, 1978, 3 (11): : 767 - 767
  • [35] Moisture content and the presence of starch in grated parmesan-type cheese
    Montanhini, Maike Tais Maziero
    Gomes, Fernanda Duarte
    Alves, Aline
    Julio, Andrea Luiza
    Silva, Ana Luisa Palhano
    Klososki, Suellen Jensen
    BRAZILIAN JOURNAL OF HYGIENE AND ANIMAL SANITY, 2015, 9 (03): : 380 - 385
  • [36] Electrophoretic ripening index for the evaluation of proteolysis and the deduction of the age of Parmesan cheese
    Mayer, HK
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1996, 202 (06): : 465 - 470
  • [37] TECHNOLOGICAL SIGNIFICANCE OF POLYMORPHISM OF MILK-PROTEINS IN THE PROCESSING OF PARMESAN CHEESE
    LOSI, G
    MARIANI, P
    LATTE, 1983, 8 (7-8): : 548 - &
  • [38] COMMERCIAL EMPLOY OF REFRIGERATED MILK AND ITS APPLICATION IN THE PRODUCTION OF PARMESAN CHEESE
    BAGNACANI, L
    SPAGNI, L
    ALBONI, D
    INDUSTRIE ALIMENTARI, 1981, 20 (01): : 22 - 24
  • [39] FATE OF LISTERIA-MONOCYTOGENES DURING THE MANUFACTURE AND RIPENING OF PARMESAN CHEESE
    YOUSEF, AE
    MARTH, EH
    JOURNAL OF DAIRY SCIENCE, 1990, 73 (12) : 3351 - 3356
  • [40] Standardization of milk using cold ultrafiltration retentates for the manufacture of Parmesan cheese
    Govindasamy-Lucey, S
    Jaeggi, JJ
    Bostley, AL
    Johnson, ME
    Lucey, JA
    JOURNAL OF DAIRY SCIENCE, 2004, 87 (09) : 2789 - 2799
12345