Lipid Fraction in Cheese: Nutritional Value and Strategies for Improvement

AuthID
 P-009-7SN
2
Author(s)
Jeronimo, E
·
Document Type
Book Chapter
Year published
2013
Published
in Handbook on Cheese: Production, Chemistry and Sensory Properties
Pages: 439-458
Indexing
Scopus®
Publication Identifiers
Scopus: 2-s2.0-84896565320
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service