Electrophoretic ripening index for the evaluation of proteolysis and the deduction of the age of Parmesan cheese

MLA

Helmut K. Mayer. “Electrophoretic Ripening Index for the Evaluation of Proteolysis and the Deduction of the Age of Parmesan Cheese.” Zeitschrift F�r Lebensmittel-Untersuchung Und -Forschung, vol. 202, Nov. 1996, pp. 465–70. EBSCOhost, https://doi.org/10.1007/bf01197266.

APA

Helmut K. Mayer. (1996). Electrophoretic ripening index for the evaluation of proteolysis and the deduction of the age of Parmesan cheese. Zeitschrift F�r Lebensmittel-Untersuchung Und -Forschung, 202, 465–470. https://doi.org/10.1007/bf01197266

Chicago

Helmut K. Mayer. 1996. “Electrophoretic Ripening Index for the Evaluation of Proteolysis and the Deduction of the Age of Parmesan Cheese.” Zeitschrift F�r Lebensmittel-Untersuchung Und -Forschung 202 (November): 465–70. doi:10.1007/bf01197266.