CORE
CO
nnecting
RE
positories
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Research partnership
About
About
About us
Our mission
Team
Blog
FAQs
Contact us
Community governance
Governance
Advisory Board
Board of supporters
Research network
Innovations
Our research
Labs
research
Examination of the use of UF lactic acid whey retentate in sour cream making
Authors
Bara Tamásné Herczegh Ottilia
Csanádi József
Szász Gabriella
Publication date
1 January 2016
Publisher
Abstract
Abstract is not available.
Similar works
Full text
Open in the Core reader
Download PDF
Available Versions
SZTE Publicatio Repozitórium - SZTE - Repository of Publications
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:publicatio.bibl.u-szeged.h...
Last time updated on 19/04/2017
