Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses.
Naslov
Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses.
Identifikator
/unibl/sci/idNaucniRad:26779
Tip
Pronađite slične unoseConference Paper
Datum
Bibliografski citat
D. Savanović, A. Velemir, S. Mandić, 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
Početna stranica
100
Krajnja stranica
106
Prezentovano
International Scientific Agricultural Symposium “Agrosym 2020”
Je dio
Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”
Veza
Lista autora
Position: 16550 (33 views)