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Lipid fraction in cheese: Nutritional value and strategies for improvement
Title
Lipid fraction in cheese: Nutritional value and strategies for improvement
Type
Chapter or Part of a Book
Year
2013
Authors
Jerónimo, E.
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F. Xavier Malcata
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FEUP
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Book
Title:
Handbook on Cheese: Production, Chemistry and Sensory Properties
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Pages: 439-458
ISBN:
978-162618966-9
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Type (Professor's evaluation):
Scientific
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Page created on: 2025-09-20 at 06:33:01 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book