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Volumn 54, Issue 5, 1999, Pages 252-255

Changes in physicochemical properties and proteolysis in Manchego cheese preserved in olive oil

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0033411295     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (7)

References (24)
  • 10
    • 0039023456 scopus 로고
    • IDF Standard 4A (1982)
    • (1982) IDF Standard , vol.4 A
  • 11
    • 0004202155 scopus 로고
    • Washington DC
    • th edn. Washington DC (1995)
    • (1995) th Edn.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.