Physical-chemical composition and proteolysis indexes of Prato cheese from different origins (2003)
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting. Unidade: FCF
Assuntos: QUEIJO, COMPOSIÇÃO DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
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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: 07 nov. 2024.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 2024 nov. 07 ]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 2024 nov. 07 ]
