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1 Ergebnisse
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Estimation of the main compositional features of grated Par..:
Cevoli, Chiara
;
Ragni, Luigi
;
Iaccheri, Eleonora
...
Journal of Food Engineering. 149 (2015) - p. 181-187 , 2015
Link:
https://doi.org/10.1016/j.jfoodeng.2014.10.006
RT Journal T1
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2014.10.006&Exemplar=1&LAN=DE A1 Cevoli, Chiara A1 Ragni, Luigi A1 Iaccheri, Eleonora A1 Gori, Alessandro A1 Caboni, Maria Fiorenza A1 Guarnieri, Adriano A1 Berardinelli, Annachiara PB Elsevier BV YR 2015 SN 0260-8774 JF Journal of Food Engineering VO 149 SP 181 OP 187 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2014.10.006 DO https://doi.org/10.1016/j.jfoodeng.2014.10.006 SF ELIB - SuUB Bremen
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