文献
J-GLOBAL ID:202202229608498747
整理番号:22A1180802
異なるチーズカテゴリーにおける塩の還元:最近の進歩と今後の課題【JST・京大機械翻訳】
The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges
著者 (4件):
Tidona Flavio
(Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Lodi, Italy)
,
Zago Miriam
(Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Lodi, Italy)
,
Carminati Domenico
(Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Lodi, Italy)
,
Giraffa Giorgio
(Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Lodi, Italy)
資料名:
Frontiers in Nutrition (Web)
(Frontiers in Nutrition (Web))
巻:
9
ページ:
859694
発行年:
2022年
JST資料番号:
U7088A
ISSN:
2296-861X
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
スイス (CHE)
言語:
英語 (EN)