Probing the Structure-Holding Interactions in Cheeses by Dissociating Agents - A Review and an Experimental Evaluation with Emmental Cheese

AuthID
 P-00V-4K7
3
Author(s)
Vilela, TP
·
Ferreira, JP
Document Type
Review
Year published
2020
Published
in CURRENT RESEARCH IN FOOD SCIENCE, ISSN: 2665-9271
Volume: 3, Pages: 201-206 (6)
Indexing
Wos®
Scopus®
Crossref®12
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85101150817
Wos: WOS:000658380400023
Source Identifiers
ISSN: 2665-9271
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

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