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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS11060869 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus