Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynarra Cardunculus as Coagulant

AuthID
 P-00G-GAN
3
Author(s)
Tipo de Documento
Article
Year published
1997
Publicado
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 205, Número: 2, Páginas: 104-107
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-33748816706
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