Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals

• Autorzy: Kedzierska-Matysek M. , Barlowska J. , Wolanciuk A. , Litwinczuk Z.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2018
• Tom: 23
• Numer: 3
• Opis fizyczny: p.985-998,fig.,ref.

Twórcy

autor

Kedzierska-Matysek M.

• Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Barlowska J.

• Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Wolanciuk A.

• Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Litwinczuk Z.

• Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin,Lublin, Poland

Identyfikatory

DOI

10.5601/jelem.2017.22.4.1452