Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices

AuthID
 P-002-TQ1
5
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 76, Número: 2, Páginas: E203-E211 (9)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 21535760
SCOPUS: 2-s2.0-79952090310
Wos: WOS:000287858000040
Source Identifiers
ISSN: 0022-1147
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