Old Web
English
Sign In
Acemap
>
Paper
>
Design of a starter culture to produce a reduced-fat soft cheese with added bio-value
Design of a starter culture to produce a reduced-fat soft cheese with added bio-value
2016
Flavio Tidona
S. Francolino
H. Zhang
Giovanna Contarini
S. W. Cui
G. Giraffa
D. Carminati
Keywords:
Food science
Materials science
Starter
Chemistry
reduced fat
Correction
Cite
Save
Machine Reading By IdeaReader
0
References
5
Citations
NaN
KQI
[]