Work

Microscopic method for qualification of the cut surface of white brined cheese.

Year: 2012

Type: article

Source: Agricultural Science and Technology

Authors: Petya Boyanova, P. Panayotov, Vladimira Ganchovska, Atanaska Bosakova-Ardenska

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1127220975

FWCI:

Cites:

Cited by: 3

Related to: 10