Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2092-6456
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
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
- Klassifikation
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Technische Chemie
- Urheber
-
Weiss, Dorota
- Beteiligte Personen und Organisationen
-
Stangierski, Jerzy
Baranowska, Hanna Maria
Rezler, Ryszard
SpringerLink (Online service)
- DOI
-
10.1007/s10068-018-0377-2
- URN
-
urn:nbn:de:101:1-2018073123435262882786
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:26 MESZ
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Beteiligte
- Weiss, Dorota
- Stangierski, Jerzy
- Baranowska, Hanna Maria
- Rezler, Ryszard
- SpringerLink (Online service)
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