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1Texto bibliotecaFAO IT
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2The influence of processing conditions on the quality of water buffalo mozzarella cheese The influence of processing conditions on the quality of water buffalo mozzarella cheeseby Addeo, F., Egyptian Society of Animal Production, Cairo (Egypt) eng, Chianese, L., Masi, P. (Universita degli Studi di Napoli, Portici (Italy)), Shafie, M.M., Barkawi, A.H., Ibrahim, S.A., Sadek, R.R., European Association for Animal Production, Rome (Italy) eng, International Office of Epizootics, Paris (France) eng
Published 1993Texto bibliotecaFAO IT -
3Tradition and innovation in the "mozzarella di bufala campana" cheese production Tradition and innovation in the "mozzarella di bufala campana" cheese productionby Addeo, F., European Association for Animal Production, Rome (Italy) eng, International Symposium on Buffalo Products eng 1-4 Dec 1994 Paestum (Italy), Emaldi, G.C. (Istituto Sperimentale Lattiero-Caseario, Lodi (Italy)), Masi, P., 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