The effect of milk fat substitution on the rheological properties of Edam-type cheese
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Umfang
-
Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
The effect of milk fat substitution on the rheological properties of Edam-type cheese ; day:28 ; month:8 ; year:2020 ; pages:1-8
European food research and technology ; (28.8.2020), 1-8
- Urheber
-
Myhan, Ryszard
Jeliński, Tomasz
Białobrzewski, Ireneusz
Sadowska, Jadwiga
Jachimczyk, Ewelina
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-020-03587-9
- URN
-
urn:nbn:de:101:1-2020101620544423620702
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:44 MESZ
Datenpartner
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Beteiligte
- Myhan, Ryszard
- Jeliński, Tomasz
- Białobrzewski, Ireneusz
- Sadowska, Jadwiga
- Jachimczyk, Ewelina
- SpringerLink (Online service)
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