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
·
Tipo de Documento
Article
Year published
2009
Publicado
in ITALIAN JOURNAL OF FOOD SCIENCE, ISSN: 1120-1770
Volume: 21, Número: 3, Páginas: 255-268 (14)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-73249133725
Wos: WOS:000272213600001
Source Identifiers
ISSN: 1120-1770
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