Funder
Consejo Nacional de Ciencia y Tecnología
National Science and Technology Council
Subject
Food Science,Biotechnology
Reference76 articles.
1. Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States;Agarwal;Journal of Dairy Science,2011
2. Determination of biogenic amines in Herby cheese;Andic;International Journal of Food Properties,2010
3. Official method of analysis of AOAC international;AOAC,2012
4. Selected instrumental techniques applied in food and feed: Quality, safety and adulteration analysis;Artavia;Foods,2021
5. pH in brewing: An overview;Bamforth;Master Brewers Association of the Americas Technical Quarterly,2001
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献