Physicochemical and Sensory Properties of Yogurt as Affected by the Incorporation of Jumbo Squid (Dosidicus Gigas) Powder

AuthID
 P-015-Y9K
3
Author(s)
Córdova-Ramos, JS
·
Cerrón-Mallqui, LM
Tipo de Documento
Article
Year published
2018
Publicado
in LWT, ISSN: 0023-6438
Volume: 93, Páginas: 506-510
Indexing
Crossref®11
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service