Sensory and bio-chemical preservation of ricotta cheese...

International Journal of Food Science & Technology 2014 / 12 Vol. 49; Iss. 12

Sensory and bio-chemical preservation of ricotta cheese using natural products

Asensio, Claudia M., Gallucci, Nicolás, Oliva, María de las Mercedes, Demo, Mirta S., Grosso, Nelson R.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12604
Date:
December, 2014
File:
PDF, 332 KB
english, 2014
Conversion to is in progress
Conversion to is failed