文献
J-GLOBAL ID:201702242481980255
整理番号:17A0316308
短報:春で製造したCanestratoジMoliternoチーズの化学的及び官能的特性【Powered by NICT】
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring
著者 (5件):
Trani A.
(Department of Soil, Plant, and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy)
,
Gambacorta G.
(Department of Soil, Plant, and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy)
,
Loizzo P.
(Department of Soil, Plant, and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy)
,
Cassone A.
(Department of Soil, Plant, and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy)
,
Faccia M.
(Department of Soil, Plant, and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
99
号:
8
ページ:
6080-6085
発行年:
2016年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)