Research in progress—england
- 作者Sally B. Childs
- 卷第18卷
- 期第1期
- 印刷ISSN0736-9387
- 电子ISSN1934-7243
- 文件大小123.78KB
- 发表时间1968
- DOI10.1007/bf02658563
- 页码67-68
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses ||Barone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018