A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production

✍ Scribed by P. RESTANI; E. CORSINI; C. L. GALLI

• Book ID: 108813997
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 714 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb04656.x