Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Please use this identifier to cite or link to this item: http://thuvienso.bvu.edu.vn/handle/TVDHBRVT/17684

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DC Field	Value	Language
dc.contributor.author	Caterina Barone
dc.contributor.author	Marcella Barebera
dc.contributor.author	Michele Barone
dc.contributor.author	Salvatore Parisi
dc.contributor.author	Aleardo Zaccheo
dc.date.accessioned	2018-02-01T07:39:08Z	-
dc.date.available	2018-02-01T07:39:08Z	-
dc.date.issued	2018
dc.identifier.isbn	978-3-319-65739-4
dc.identifier.uri	http://thuvienso.bvu.edu.vn/handle/TVDHBRVT/17684	-
dc.language.iso	en
dc.publisher	Springer
dc.subject	Chemistry
dc.title	Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
dc.title.alternative	SpringerBriefs in Molecular Science
dc.type	ebook
Appears in Collections:	Chemistry

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