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Publication
Electrophoretic estimation of whey protein content of Slovak Bryndza cheese samples
Expertengutachten (extern. Auftraggeber)
Electrophoretic estimation of whey protein content of Slovak Bryndza cheese samples
HK M. Electrophoretic estimation of whey protein content of Slovak Bryndza cheese samples [Expertengutachten (extern. Auftraggeber)]. 2014 p. 10.
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
