Work

Stabilnosc i jakosc barwy sera mozzarella w trakcie przechowywania

Year: 2009

Type: article

Source: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

Authors: Dorota Cais‐Sokolińska, R. Danków, J. Pikul

Institution: Poznań University of Life Sciences

Language: Polish

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W799220972

FWCI:

Cites: 14

Cited by: 2

Related to: 10