Contenido Descargable
Descargar PDFShellhammerThomasH.FoodScience.TextureProteolysisViable.pdf Público
Los Detalles Del Archivo
- Depositante
- Scholars Archive Admin
- Fecha Cargado
- 2017-07-10
- Fecha De Modificación
- 2017-07-10
- La Fijeza De Verificación
- passed 2 File with 2 total version checked 2024-04-15 13:30:44 -0700
- Caracterización
-
File Format: pdf (Portable Document Format)File Title: Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressurePage Count: 9File Size: 128158Original Checksum: 6a225aea7f475cfe11882546e4fd1b86Mime Type: application/pdf
Actividad del usuario | Fecha |
---|---|
User Scholars Archive Admin has attached ShellhammerThomasH.FoodScience.TextureProteolysisViable.pdf to Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure |
|