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

AuthID
 P-001-D1S
3
Author(s)
Sousa, MJ
·
Balcao, VM
·
Document Type
Article
Year published
1997
Published
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 205, Issue: 2, Pages: 104-107 (4)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-53249119189
Wos: WOS:A1997XQ41400004
Source Identifiers
ISSN: 1431-4630
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service