Work

The oxidation-reduction potential of cheese.

Year: 1960

Type: article

Author: Th. E. Galesloot

Language: Dutch

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1570527916

FWCI:

Cites:

Cited by: 10

Related to: 10