Valorisation of Whey in Small and Medium Dairy Industries: Production and Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses and Evaluation of the Physicochemical and Sensorial Properties

AuthID
 P-009-7SP
3
Author(s)
Gomes, D
·
Tipo de Documento
Book Chapter
Year published
2013
Publicado
in Handbook on Cheese: Production, Chemistry and Sensory Properties
Páginas: 535-546
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84896564732
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