Microstructure of Cheese: Processing, Technological and Microbiological Considerations

AuthID
 P-003-KP6
3
Author(s)
Tipo de Documento
Review
Year published
2009
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 20, Número: 5, Páginas: 213-219 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-67349113942
Wos: WOS:000267588000004
Source Identifiers
ISSN: 0924-2244
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