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Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
URI:
http://urn.fi/URN:NBN:fi:bib:me:W00062468200
author
Pahkala, Eero
contributor
Antila, Veijo
Laukkanen, Marjukka
Pitkäranta, Taru
inLanguage
en
isPartOf
Fennica
name
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili
P60049
<http://rdaregistry.info/termList/RDAContentType/1020>
Instances
1984 : State Institute of Dairy Research
1985 : State Institute for Dairy Research
1987 : State Institute for Dairy Research
View this in Finna
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes
URI:
http://urn.fi/URN:NBN:fi:bib:me:I00062468200
datePublished
1984
description
Erip.: Meijeritieteellinen aikakauskirja ; 42, 1984, 1.
kuvitettu
identifier
propertyID:
FI-FENNI
value:
16011
propertyID:
FI-MELINDA
value:
000624682
propertyID:
skl
value:
f851437
isPartOf
Fennica
name
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes
numberOfPages
20 s.
P60048
<http://rdaregistry.info/termList/RDACarrierType/1049>
P60050
<http://rdaregistry.info/termList/RDAMediaType/1007>
publication
location:
Jokioinen
organizer:
State Institute of Dairy Research
publisher
State Institute of Dairy Research
View this in Finna
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
URI:
http://urn.fi/URN:NBN:fi:bib:me:I00062684300
datePublished
1985
description
Erip.: Meijeritieteellinen aikakauskirja ; 1985, 1.
kuvitettu
identifier
propertyID:
FI-FENNI
value:
19990
propertyID:
FI-MELINDA
value:
000626843
propertyID:
skl
value:
f861248
isPartOf
Fennica
Tiedonantoja / Valtion maitotalouden tutkimuslaitos
name
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
numberOfPages
S. 33-46
P60048
<http://rdaregistry.info/termList/RDACarrierType/1049>
P60050
<http://rdaregistry.info/termList/RDAMediaType/1007>
publication
location:
Jokioinen
organizer:
State Institute for Dairy Research
publisher
State Institute for Dairy Research
View this in Finna
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili
URI:
http://urn.fi/URN:NBN:fi:bib:me:I00062885800
datePublished
1987
description
Erip.: Meijeritieteellinen aikakauskirja ; 1986, 2.
kuvitettu
identifier
propertyID:
FI-FENNI
value:
23674
propertyID:
FI-MELINDA
value:
000628858
propertyID:
skl
value:
f871693
isPartOf
Fennica
Tiedonantoja / Valtion maitotalouden tutkimuslaitos
name
Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili
numberOfPages
S. 74-85
P60048
<http://rdaregistry.info/termList/RDACarrierType/1049>
P60050
<http://rdaregistry.info/termList/RDAMediaType/1007>
publication
location:
Jokioinen
organizer:
State Institute for Dairy Research
publisher
State Institute for Dairy Research
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