The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | publisher |
| Antal sider | 2 |
| Forlag | Editorial Universidad de Granada |
| Publikationsdato | 2010 |
| Sider | 164-165 |
| ISBN (Trykt) | 978-84-338-5089-8 |
| Status | Udgivet - 2010 |
| Begivenhed | The Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese - Varighed: 29 nov. 2010 → … |
Konference
| Konference | The Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese |
|---|---|
| Periode | 29/11/2010 → … |
ID: 22637200