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

Fuente: Zenodo

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Détails bibliographiques
Auteurs principaux:	Ferreiro Portas, Tania, Martínez, Sergio, Gayoso, Lucía, Rodríguez-Otero, José Luis
Format:	Recurso digital
Langue:	anglais
Publié:	Zenodo 2016
Sujets:	phospholipids buttermilk ultrafiltration quark production
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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