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Volumn 59, Issue 3-4, 2004, Pages 151-155

Evaluation of the microstructure of Prato type cheese obtained by modifications of the traditional manufacturing process

Author keywords

[No Author keywords available]

Indexed keywords


EID: 1642271536     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (2)

References (16)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.