Volatile Profile And Sensory Characteristics Of Creams Used As Fillers Of Bakery Products: Home Made Egg Creams Vs Industrial Creams

AuthID
 P-003-QRQ
3
Author(s)
Ramos, B
·
Document Type
Article
Year published
2009
Published
in ITALIAN JOURNAL OF FOOD SCIENCE, ISSN: 1120-1770
Volume: 21, Issue: 3, Pages: 255-268 (14)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-73249133725
Wos: WOS:000272213600001
Source Identifiers
ISSN: 1120-1770
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