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Electrophoretic analysis of Slovak Bryndza cheese samples for cow’s milk percentage
Expertengutachten (extern. Auftraggeber)
Electrophoretic analysis of Slovak Bryndza cheese samples for cow’s milk percentage
HK M. Electrophoretic analysis of Slovak Bryndza cheese samples for cow’s milk percentage [Expertengutachten (extern. Auftraggeber)]. 2017 p. 5.
external links and characteristics of the publication:
BOKU Autors
BOKU Organisations
BOKU Autors
Helmut Mayer
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Helmut Mayer
BOKU Organisations
Institute of Food Science
