Toggle navigation
Publications
Researchers
Institutions
0
Sign In
Federated Authentication
(Click on the image)
Local Sign In
Password Recovery
Register
Sign In
Publications
Search
Statistics
Influence of Milk Source and Ripening Time on Free Amino Acid Profile of Picante Cheese
AuthID
P-001-7BT
6
Author(s)
Freitas, AC
·
Fresno, JM
·
Prieto, B
·
Franco, I
·
Malcata, FX
·
Carballo, J
Document Type
Article
Year published
1998
Published
in
FOOD CONTROL,
ISSN: 0956-7135
Volume: 9, Issue: 4, Pages: 187-194 (8)
Indexing
Wos
®
Scopus
®
Crossref
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.1016/s0956-7135(97)00073-x
Scopus
: 2-s2.0-0032135835
Wos
: WOS:000074673100001
Source Identifiers
ISSN
: 0956-7135
Export Publication Metadata
Export
×
Publication Export Settings
BibTex
EndNote
APA
Export Preview
Marked List
Add to Marked List
Info
At this moment we don't have any links to full text documens.
×
Select Source
This publication has:
2 records from
ISI
2 records from
SCOPUS
2 records from
DBLP
2 records from
Unpaywall
2 records from
Openlibrary
2 records from
Handle
Please select which records must be used by Authenticus!
×
Preview Publications
© 2024 CRACS & Inesc TEC - All Rights Reserved
Privacy Policy
|
Terms of Service