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Fatty acid profile changes in Ricotta-filled pastry during ..:
Psodorov, Dragan
;
Lazic, Vera
;
Acanski, Marijana
...
Chemical Industry and Chemical Engineering Quarterly. 24 (2018) 2 - p. 149-155 , 2018
Link:
https://doi.org/10.2298/ciceq170412027p
RT Journal T1 <Title>Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.2298_ciceq170412027p&Exemplar=1&LAN=DE A1 Psodorov, Dragan A1 Lazic, Vera A1 Acanski, Marijana A1 Psodorov, Djordje A1 Popovic, Senka A1 Plavsic, Dragana A1 Pastor, Kristian A1 Suput, Danijela A1 Njezic, Zvonko PB National Library of Serbia YR 2018 SN 1451-9372 SN 2217-7434 JF Chemical Industry and Chemical Engineering Quarterly VO 24 IS 2 SP 149 OP 155 LK http://dx.doi.org/https://doi.org/10.2298/ciceq170412027p DO https://doi.org/10.2298/ciceq170412027p SF ELIB - SuUB Bremen
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