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Volume 84 |
Ljubljana, December 2004 |
Number 1 |
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SUBJECT INDEX BY AGROVOC DESCRIPTORS
a)
a)
Univ. of Ljubljana, Biotechnical Fac., Agronomy
Dept., Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia, Ass.Prof., Ph.D., M.Sc.
acidification: 3–9
agricultural policies: 63–80
agricultural structure: 63–80
antibiotics: 25–30
bifidobacterium: 31–36
biological contamination: 43–61
biological differences: 31–36
breeding methods: 37–42
cell counting: 31–36
cheese: 3–9, 11–15, 17–23, 25–30, 43–61
cheese making: 17–23
cheesemaking: 3–9, 11–15, 25–30, 43–61
chemical composition: 11–15, 17–23
cultural values: 11–15
cultured milk: 31–36
curd: 3–9
dairy hygiene: 43–61
dairy industry: 63–80
economic competition: 63–80
enterococcus: 25–30
european union: 63–80
ewe cheese: 11–15
feeds: 17–23
goat cheese: 17–23
greece: 11–15
history: 11–15
identification: 31–36, 43–61
integration: 63–80
international cooperation: 63–80 |
italy: 17–23, 3–9
kefir: 31–36
laboratories: 37–42
laboratory diagnosis: 37–42
lactic acid bacteria: 3–9
management: 63–80
microorganisms: 43–61
milk: 37–42
milk production: 37–42, 63–80
milk products: 3–9, 11–15, 17–23, 25–30, 31–36,
43–61
milk recording: 37–42
organoleptic properties: 3–9
pastures: 17–23
proteolysis: 3–9
provenance trials: 17–23
proximate composition: 37–42
quality: 3–9
quality assurance: 37–42
quality controls: 43–61
remuneration: 37–42
resistance to chemicals: 25–30
starter cultures: 3–9
streptococcus: 3–9
terpenoids: 17–23
trade: 63–80
traditional technology: 11–15
yoghurt: 31–36
yugoslavia: 11–15 |
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