Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses.

Наслов

Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses.

Идентификатор

/unibl/sci/idNaucniRad:26779

Тип

Датум

Библиографски цитат

D. Savanović, А. Велемир, С. Мандић, N. Ritan, J. Savanović, Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses., Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 100 - 106, 2020

Референца

Почетна страница

100

Крајња страница

106

Презентовано

International Scientific Agricultural Symposium “Agrosym 2020”

Је дио

Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”

Веза

Листа аутора

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