Publisher： Bentham Science Publishers
E-ISSN： 2212-3881|5|3|209-216
ISSN： 1573-4013
Source： Current Nutrition & Food Science, Vol.5, Iss.3, 2009-08, pp. : 209-216
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Authenticity Assessment of Dairy Products
By De La Fuente Miguel Juárez Manuela
Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 7-8, 2005-10 ,pp. :
Access to resources
Recommend
Lipid oxidation in food emulsions
By Coupland J.N. McClements D.J.
Trends in Food Science and Technology, Vol. 7, Iss. 3, 1996-03 ,pp. :
Protein standardization of milk and dairy products
Trends in Food Science and Technology, Vol. 7, Iss. 7, 1996-07 ,pp. :
Flavour enhancement in cultured dairy products
By Mehnert D.W.
Trends in Food Science and Technology, Vol. 7, Iss. 7, 1996-07 ,pp. :