Work

Composition of Foods--Dairy and Egg Products--Raw-Processed-Prepared

Year: 1976

Type: article

Source: University of Michigan Library Repository

Authors: Linda P. Posati, Martha Louise Orr

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: green

OpenAlex ID: W136541840

FWCI: 5.316

Cites: 11

Cited by: 147

Related to: 10