Varga, László and Orbán , Sz (2004) Shelf-life extension of processed cheese spreads by using an emulsifying salt consisting of long-chain polyphosphates. In: International Conference II. Sustain Life Secure Survival Socially and Environmentally Responsible Agribusiness. CUA, Prague. Czech University of Agriculture in Prague, Prague, pp. 1-5. ISBN 80-213-1197-5
Preview |
Text
1178073.pdf Download (276kB) | Preview |
Tudományterület / tudományág
agricultural sciences > food sciences
Faculty
Not relevant
Institution
Nyugat-Magyarországi Egyetem
Item Type: | Book Section |
---|---|
Additional Information: | FELTÖLTŐ: Tompáné Székely Zsófia - tzsofi@emk.nyme.hu Compact Disc |
SWORD Depositor: | Teszt Sword |
Depositing User: | Zsófia Tompa |
Identification Number: | MTMT:1178073 |
Date Deposited: | 26 Sep 2016 15:56 |
Last Modified: | 26 Sep 2016 15:56 |
URI: | http://publicatio.uni-sopron.hu/id/eprint/1083 |
Actions (login required)
![]() |
View Item |