izpis_h1_title_alt

Research of volatile compounds in cheese affected by different technological parameters
Boltar, Iva (Author), Čanžek Majhenič, Andreja (Author), Jarni, Kristjan (Author), Jug, Tjaša (Author), Bavcon Kralj, Mojca (Author)

URLURL - Source URL, Visit http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=58&article=2131 This link opens in a new window
Language:English
Keywords:cheese, volatile compound, starter culture, technological parameter
Tipology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Year:2018
Number of pages:str. 75-84
Numbering:Vol. 58, no. 1
UDC:613.2:637.3
ISSN on article:1336-8672
COBISS.SI-ID:5580139 Link is opened in a new window
Views:213
Downloads:63
Metadata:XML RDF-CHPDL DC-XML DC-RDF
 
Average score:(0 votes)
Your score:Voting is allowed only to logged in users.
:
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Record is a part of a journal

Title:Journal of food and nutrition research
Shortened title:J. food nutr. res.
Publisher:Výskumný ústav potravinársky
ISSN:1336-8672
COBISS.SI-ID:513959961 This link opens in a new window

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back