✦ LIBER ✦
Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese
✍ Scribed by Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo
- Book ID
- 120730748
- Publisher
- Springer-Verlag
- Year
- 2013
- Tongue
- English
- Weight
- 255 KB
- Volume
- 93
- Category
- Article
- ISSN
- 1958-5586
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