Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2092-6456
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Kinetic models of quality parameters of spreadable processed Gouda cheese during storage ; day:15 ; month:5 ; year:2018 ; pages:1-8
Food science and biotechnology ; (15.5.2018), 1-8
- Classification
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Technische Chemie
- Creator
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Weiss, Dorota
- Contributor
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Stangierski, Jerzy
Baranowska, Hanna Maria
Rezler, Ryszard
SpringerLink (Online service)
- DOI
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10.1007/s10068-018-0377-2
- URN
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urn:nbn:de:101:1-2018073123435262882786
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:26 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Weiss, Dorota
- Stangierski, Jerzy
- Baranowska, Hanna Maria
- Rezler, Ryszard
- SpringerLink (Online service)
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