Work

Evaluating proteolysis by analysing the N content of cheese fractions

Year: 1999

Type: article

Source: Research at the University of Copenhagen (University of Copenhagen)

Author: Y. Ardoe

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1950148313

FWCI: 2.97

Cites:

Cited by: 45

Related to: 10