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1Effect of iron fortification of buffaloe's milk on the chemical and organoleptic properties of yoghurt Effect of iron fortification of buffaloe's milk on the chemical and organoleptic properties of yoghurtby Mahran, G.A., European Association for Animal Production, Rome (Italy) eng, International Symposium on Buffalo Products eng 1-4 Dec 1994 Paestum (Italy), El-Samragy, Y.A. (Ain Shams Univ., Cairo (Egypt). Food Science Dept.), Khorshid, M.A., Abd-Rabou, N.S., Gigli, S. (ed.), Chupin, D. (ed.), Galal, S. (ed.), Grasso, F. (ed.), Boyazoglu, J. (ed.), FAO, Rome (Italy). Regional Office for Europe eng, Naples Univ. (Italy). Dipt. di Scienze Zootecniche oth
Published 1996Texto bibliotecaFAO IT