DESIGNATION OF ORIGIN - QUALITY AND SPECIFICATION

[1] BENDIX R, 1966, COMP STUDIES SOC HIS, V9, P292

[2] Cheeses with Appellation d'Origine Controlee (AOC): Factors that Affect Quality [J]. INTERNATIONAL DAIRY JOURNAL, 1993, 3 (4-6) : 297 - 312

[3] De Vlietan A., 1989, APPELLATION ORIGINE

[4] SENSORY EVALUATION OF THE TEXTURE OF HARD AND SEMIHARD CHEESES - A COLLABORATIVE STUDY [J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1993, 26 (01): : 59 - 68

[5] LOWO P, 1992, SOCIOLOGIA RURALIS, V32

[6] Priebe H., 1985, SUBVENTIONIERTE UNVE

[7] RESMINI P, 1988, GLI AMMINOACIDI LIBE

[8] Schultz T. W., 1983, TRANSFORMATION TRADI

[9] 1990, EEC1989 REP

[10] 1990, TEXTES REGLEMENTAIRE

[1] BENDIX R, 1966, COMP STUDIES SOC HIS, V9, P292

[2] Cheeses with Appellation d'Origine Controlee (AOC): Factors that Affect Quality [J]. INTERNATIONAL DAIRY JOURNAL, 1993, 3 (4-6) : 297 - 312

[3] De Vlietan A., 1989, APPELLATION ORIGINE

[4] SENSORY EVALUATION OF THE TEXTURE OF HARD AND SEMIHARD CHEESES - A COLLABORATIVE STUDY [J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1993, 26 (01): : 59 - 68

[5] LOWO P, 1992, SOCIOLOGIA RURALIS, V32

[6] Priebe H., 1985, SUBVENTIONIERTE UNVE

[7] RESMINI P, 1988, GLI AMMINOACIDI LIBE

[8] Schultz T. W., 1983, TRANSFORMATION TRADI

[9] 1990, EEC1989 REP

[10] 1990, TEXTES REGLEMENTAIRE