Assignment of a Reference Value of Total Cow’s Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison

1. Breidbach, A.
2. Nørgaard, J.V.
3. Cubero-Leon, E.
4. Martinez Esteso, M.J.

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DOI: 10.3390/FOODS11060869 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus