The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

Original languageEnglish
Title of host publicationpublisher
Number of pages2
PublisherEditorial Universidad de Granada
Publication date2010
Pages164-165
ISBN (Print)978-84-338-5089-8
Publication statusPublished - 2010
EventThe Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese -
Duration: 29 Nov 2010 → …

Conference

ConferenceThe Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese
Periode29/11/2010 → …

ID: 22637200