dc.contributor.author | Aït-Kaddour, Abderrahmane | |
dc.contributor.author | Hassoun, Abdo | |
dc.contributor.author | Bord, Cécile | |
dc.contributor.author | Schmidt-Filgueras, Renata | |
dc.contributor.author | Biancolillo, Alessandra | |
dc.contributor.author | Di Donato, Francesca | |
dc.contributor.author | Temiz, Havva Tümay | |
dc.contributor.author | Cozzolino, Daniel | |
dc.date.accessioned | 2021-07-13T11:31:31Z | |
dc.date.available | 2021-07-13T11:31:31Z | |
dc.date.created | 2021-06-14T17:11:53Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Food and Bioprocess Technology. 2021, 14 (5), 781-803. | |
dc.identifier.issn | 1935-5130 | |
dc.identifier.uri | https://hdl.handle.net/11250/2764279 | |
dc.language.iso | eng | |
dc.title | Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 781-803 | |
dc.source.volume | 14 | |
dc.source.journal | Food and Bioprocess Technology | |
dc.source.issue | 5 | |
dc.identifier.doi | 10.1007/s11947-021-02607-0 | |
dc.identifier.cristin | 1915724 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |