Study of the changes in cheese making parameters of skim milk with divalent cations addition
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000305037/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 39 (2001), 2 ; str. 115-121 |
| Glavni autor: | Solorza-Feria, Javier (-) |
| Vrsta građe: | Članak |
| Jezik: | eng |
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