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The transfer of milk components to Finnish Edam and Emmental cheese

Tietueen suppeat tiedot
dc.contributor.authorAntila, V.-
dc.contributor.authorHakkarainen, H.-
dc.contributor.authorLappalainen, R.-
dc.date.accepted2004-09-08-
dc.date.accessioned2013-03-19T10:37:08Z
dc.date.accessioned2025-05-29T16:58:19Z
dc.date.available2013-03-19T10:37:08Z
dc.date.created2004-09-08-
dc.date.issued1982-
dc.description.dacok-
dc.description.stav-
dc.description.ubbkirjasto Aj-K-
dc.format.bitstreamfalse
dc.format.pagerange4 s-
dc.identifier.olddbid398018
dc.identifier.oldhandle10024/457037
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/73148
dc.languageeng-
dc.publisher.placeDE-
dc.relation.ispartofseriesMilchwissenschaft Milk Science International-
dc.relation.numberinseries6-
dc.relation.volume37-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/457037
dc.subject.agriforsmaito-
dc.subject.agriforskoetoiminta-
dc.subject.agriforsjuustot-
dc.subject.agriforsmaitovalmisteet-
dc.subject.finagriRe-
dc.titleThe transfer of milk components to Finnish Edam and Emmental cheese-
dc.typeb-
dc.type.bib5. Ammattilehtiartikkelit-
dc.type.okmfi=D1 Artikkeli ammattilehdessä|sv=D1 Artikel i en facktidskrift|en=D1 Article in a trade journal|-

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