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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) Italian cheeses (96) semisoft cheeses (51) animal science (21660) dairy science (2812) dairy technology (742) cheesemaking (528) cheese ripening (239) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) Italian cheeses (96) semisoft cheeses (51) foods (19982) traditional foods (481) beverages (2857) alcoholic beverages (1703) wines (1276) fermented foods (2609) wines (1272) juices (1728) fruit juices (1101) grape juice (259) grape must (153) plant products (54971) fruit products (9186) fruit juices (1100) grape juice (259) grape must (153) product quality (18080) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food composition (4923) food technology (8197) food processing (5550) cheesemaking (528) cheese ripening (239) foods (20022) traditional foods (481) beverages (2857) alcoholic beverages (1703) wines (1276) fermented foods (2609) wines (1272) juices (1729) fruit juices (1102) grape juice (259) grape must (153) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) fruit products (9187) fruit juices (1101) grape juice (259) grape must (153) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) soaking (286) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Characterization of a traditional semi-hard Italian cheese produced by soaking in wine Author(s) of Article: Will be identified in next release Citation: Food chemistry 2007 v.105 no.4 pp. 1452-1456 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=714920 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 255289
