发布求助
文献互助 智能选刊 最新文献

Influence of manufacturing technology on amino acid composition of soft white unripened cheese from sheep milk.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology Pub Date : 2017-03-31 DOI:10.30825/5.EJPAU.22.2017.20.1
T. Pakulski, E. Bagnicka
{"title":"Influence of manufacturing technology on amino acid composition of soft white unripened cheese from sheep milk.","authors":"T. Pakulski, E. Bagnicka","doi":"10.30825/5.EJPAU.22.2017.20.1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":308905,"journal":{"name":"Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2017-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30825/5.EJPAU.22.2017.20.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
分享
查看原文 本刊更多论文
制作工艺对羊奶白色软质未熟奶酪氨基酸组成的影响。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信