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Evolution of phospholipid contents during the production of quark cheese from buttermilk

Fuente: Zenodo

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Detalles Bibliográficos
Autores principales:	Ferreiro Portas, Tania, Martínez, Sergio, Gayoso, Lucía, Rodríguez-Otero, José Luis
Formato:	Recurso digital
Lenguaje:	inglés
Publicado:	Zenodo 2016
Materias:	phospholipids buttermilk ultrafiltration quark production
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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