PINK DISCOLORATION IN ITALIAN VARIETIES OF CHEESE

[1] BARNICOAT CR, 1937, J DAIRY RES, V8, P61

[2] BOTTAZZI V., 1966, Scienza tecnica Lattiero-casearia, V17, P384

[3] BREED R. S., 1938, JOUR BACT, V36, P667

[4] BRENET G, 1963, IND LAIT, V204, P303

[5] BRENET G, DAIR SCI ABSTR, V26, P639

[6] DAVIS JG, 1930, J DAIRY RES, V1, P50

[7] HANNI H., 1953, Schweizerische Milchzeitung, V79, P343

[8] JACQUET J., 1952, Lait, V32, P129, DOI 10.1051/lait:1952313-3145

[9] MATTICK A. T. R., 1931, JOUR DAIRY RES, V2, P190

[10] MOIR GEORGE M., 1933, JOUR DAIRY RES, V4, P238

[1] BARNICOAT CR, 1937, J DAIRY RES, V8, P61

[2] BOTTAZZI V., 1966, Scienza tecnica Lattiero-casearia, V17, P384

[3] BREED R. S., 1938, JOUR BACT, V36, P667

[4] BRENET G, 1963, IND LAIT, V204, P303

[5] BRENET G, DAIR SCI ABSTR, V26, P639

[6] DAVIS JG, 1930, J DAIRY RES, V1, P50

[7] HANNI H., 1953, Schweizerische Milchzeitung, V79, P343

[8] JACQUET J., 1952, Lait, V32, P129, DOI 10.1051/lait:1952313-3145

[9] MATTICK A. T. R., 1931, JOUR DAIRY RES, V2, P190

[10] MOIR GEORGE M., 1933, JOUR DAIRY RES, V4, P238