Physical-chemical composition and proteolysis indexes of Prato cheese from different origins (2003)
- Authors:
- Autor USP: DESTRO, MARIA TERESA - FCF
- Unidade: FCF
- Subjects: QUEIJO; COMPOSIÇÃO DE ALIMENTOS; COMPOSIÇÃO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 2003
- Source:
- Título: Book of Abstracts
- Conference titles: IFT Annual Meeting
-
ABNT
MORENO, Izildinha et al. Physical-chemical composition and proteolysis indexes of Prato cheese from different origins. 2003, Anais.. Chicago: Institute of Food Technologists, 2003. . Acesso em: 19 fev. 2026. -
APA
Moreno, I., Dender, A. G. F. V., Costa, G., Vialta, A., Lerayer, A. L. S., & Destro, M. T. (2003). Physical-chemical composition and proteolysis indexes of Prato cheese from different origins. In Book of Abstracts. Chicago: Institute of Food Technologists. -
NLM
Moreno I, Dender AGFV, Costa G, Vialta A, Lerayer ALS, Destro MT. Physical-chemical composition and proteolysis indexes of Prato cheese from different origins. Book of Abstracts. 2003 ;[citado 2026 fev. 19 ] -
Vancouver
Moreno I, Dender AGFV, Costa G, Vialta A, Lerayer ALS, Destro MT. Physical-chemical composition and proteolysis indexes of Prato cheese from different origins. Book of Abstracts. 2003 ;[citado 2026 fev. 19 ] - IAFP faz indicação inovadora
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