Community Research and Development Information Service - CORDIS

Abstract

This publication outlines the manufacture and the biochemical and microbiological changes which occur in the more important artisanal European cheeses. It covers cheeses from Spain, Italy, France and Portugal.

Additional information

Authors: COGAN T M, National Dairy Products Research Centre, TEAGASC, Fermoy (IE);REA M C, National Dairy Products Research Centre, TEAGASC, Fermoy (IE)
Bibliographic Reference: EUR 16788 EN (1996) 95pp., FS, free of charge
Availability: Available from the FAIR Programme Office, European Commission, DG XII-E, 200 rue de la Loi, B-1049 Bruxelles (BE)
ISBN: ISBN 92-827-7211-X
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