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1 Ergebnisse
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Analysis of different technological alternatives for low-fa..:
Candioti, M. C
;
Palma, S. M
;
Sabbag, N
...
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/334/337. , 2002
Link:
https://grasasyaceites.revistas.csic.es/index.php/gras..
RT Journal T1 <Title>Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production ; Estudio comparativo de distintas alternativas tecnológicas para la producción de quesos semiduros de pasta lavada bajos en grasa</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftjgya:oai:grasasyaceites.revistas.csic.es:article_334&Exemplar=1&LAN=DE A1 Candioti, M. C A1 Palma, S. M A1 Sabbag, N A1 Perotti, M. C A1 Bernal, S. M A1 Zalazar, C. A PB Consejo Superior de Investigaciones Científicas YR 2002 K1 Lipolysis K1 Low-fat cheeses K1 Proteolysis K1 Sensory characteristics K1 Caracteres sensoriales K1 Lipólisis K1 Proteólisis K1 Quesos bajos en grasa JF https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/334/337 LK http://dx.doi.org/https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/334 DO https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/334 SF ELIB - SuUB Bremen
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