1.
Stănciuc N, Râpeanu G, Stanciu S. Assessment of casein content model systems during heat treatment. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 16Nov.2009 [cited 22Jul.2024];33(2):9-5. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3654