Lipid Fraction in Cheese: Nutritional Value and Strategies for Improvement

AuthID
 P-009-7SN
2
Author(s)
Jeronimo, E
·
Tipo de Documento
Book Chapter
Year published
2013
Publicado
in Handbook on Cheese: Production, Chemistry and Sensory Properties
Páginas: 439-458
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84896565320
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