https://doi.org/10.4081/ijfs.2016.5691
Monitoring the freezing point of buffalo milk
Submitted: 18 December 2015
Accepted: 23 February 2016
Published: 2 May 2016
Accepted: 23 February 2016
Abstract Views: 1297
PDF: 1122
HTML: 248
HTML: 248
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
How to Cite
1.
Pesce A, Salzano C, De Felice A, Garofalo F, Liguori S, De Santo A, Palermo P, Guarino A. Monitoring the freezing point of buffalo milk. Ital J Food Safety [Internet]. 2016 May 2 [cited 2024 Nov. 23];5(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/5691
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Renis Maçi, Artan Xhafa, Christoph Arndt, Qualitative characteristics of sheep’s and goat’s milk in Albania , Italian Journal of Food Safety: Vol. 13 No. 2 (2024)
You may also start an advanced similarity search for this article.