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/rapportKonferenceabstrakt i proceedingsForskning

    OriginalsprogEngelsk
    Titelpublisher
    Antal sider2
    ForlagEditorial Universidad de Granada
    Publikationsdato2010
    Sider164-165
    ISBN (Trykt)978-84-338-5089-8
    StatusUdgivet - 2010
    BegivenhedThe Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese -
    Varighed: 29 nov. 2010 → …

    Konference

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

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