Universidade Regional Integrada do Alto Uruguai e das Missões-ko ikertzaileekin lankidetzan egindako argitalpenak (1)

2004

  1. Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; A Brazilian semi-hard cows variety

    Food Chemistry, Vol. 85, Núm. 3, pp. 407-414