Changes of Lactose, Lactic Acid, and Acetic Acid Contents in Serra Cheese During Ripening

AuthID
 P-00G-G93
2
Author(s)
Tipo de Documento
Article
Year published
1997
Publicado
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 204, Número: 6, Páginas: 453-455
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0043279715
Source Identifiers
ISSN: 0044-3026
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