Original scientific paper

Control of protein, calcium and phosphorus amount in our cheeses

Tatjana Slanovec ; Biotehniška fakulteta, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Slavica Golc

Abstract

Keywords

cheese; protein; calcium; phosphorus; control

Hrčak ID:

111590

URI

https://hrcak.srce.hr/111590

Publication date:

1.9.1978.

Article data in other languages: croatian

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