Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water.
About the publication
Record:
HANUŠ, Oto - TOMÁŠKA, Martin - HOFERICOVÁ, Margita - VYLETĚLOVÁ-KLIMEŠOVÁ, Marcela - KLAPÁČOVÁ, Lýdia - JEDELSKÁ, Radoslava - KOLOŠTA, Miroslav. Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water. In: Journal of Food and Nutrition Research. 2015. ISSN 1336-8672, Vol. 54, č. 4(2015), s. 281-288.
(2015: 1.676 - IF, 22 - H-index, 1.133 - IF 5y, 0.327 - SJR, Q3 - SJR Best Q, Q2 - JCR Best Q)
(2015: 1.676 - IF, 22 - H-index, 1.133 - IF 5y, 0.327 - SJR, Q3 - SJR Best Q, Q2 - JCR Best Q)
Year:
2015
Category:
ADD - Scientific papers in domestic journals
Authors:
HANUŠ Oto
20 %
TOMÁŠKA Martin
20 %
HOFERICOVÁ Margita
10 %
VYLETĚLOVÁ-KLIMEŠOVÁ Marcela
10 %
KLAPÁČOVÁ Lýdia
20 %
JEDELSKÁ Radoslava
10 %
KOLOŠTA Miroslav
10 %
UVMP share:
0 %
Edition:
Journal of Food and Nutrition Research
Vol. 54, č. 4(2015), s. 281-288
Country of issue:
Slovakia
ISSN:
1336-8672
Research area:
200 - Veterinary Sciences
Scientometrics:
2015: 1.676 - IF, 22 - H-index, 1.133 - IF 5y, 0.327 - SJR, Q3 - SJR Best Q, Q2 - JCR Best Q
Language:
english