Probing the Structure-Holding Interactions in Cheeses by Dissociating Agents - A Review and an Experimental Evaluation with Emmental Cheese

AuthID
 P-00V-4K7
3
Author(s)
Vilela, TP
·
Ferreira, JP
Tipo de Documento
Review
Year published
2020
Publicado
in CURRENT RESEARCH IN FOOD SCIENCE, ISSN: 2665-9271
Volume: 3, Páginas: 201-206 (6)
Indexing
Wos®
Scopus®
Crossref®12
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85101150817
Wos: WOS:000658380400023
Source Identifiers
ISSN: 2665-9271
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