Effect on Human Volunteers of a Fresh Cheese of Enzymatic Coagulation, with Probiotics and Vegetable Ingredients

Autor:	Aldo Hernández Monzón, Ramón de Cangas Morán
Rok vydání:	2019
Předmět:	chemistry.chemical_classification Enzyme chemistry Geography Planning and Development Coagulation (water treatment) Food science Management Monitoring Policy and Law
Zdroj:	Acta Scientific Nutritional Health. 3:90-96
ISSN:	2582-1423
DOI:	10.31080/asnh.2019.03.0539
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::34bf3d292f16ecd08cb3d9a86427d02a https://doi.org/10.31080/asnh.2019.03.0539 Zobrazit plný text záznamu