Bara-Herczegh Ottilia and Fenyvessy József and Csanádi József: Method for characterizing the extent of cheese ripening. In: Tudományos közlemények, (18). pp. 118-124. (1995)
Preview |
Cikk, tanulmány, mű
szef_tudkozl_018_118-124.pdf Download (782kB) | Preview |
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Tudományos közlemények |
| Date: | 1995 |
| Volume: | 18 |
| ISSN: | 0238-3756 |
| Page Range: | pp. 118-124 |
| Language: | English |
| Related URLs: | http://acta.bibl.u-szeged.hu/39148/ |
| Uncontrolled Keywords: | Kémia |
| Additional Information: | Bibliogr.: p. 124. |
| Date Deposited: | 2016. Oct. 15. 16:56 |
| Last Modified: | 2021. Feb. 25. 13:21 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/21156 |
Actions (login required)
 |
View Item |
