Publication output

Physical and physico-chemical parameters of Greek cheeses.

About the publication

Record:

KASAPIAN, Martha - DIČÁKOVÁ, Zuzana - DUDRIKOVÁ, Eva - BYSTRICKÝ, Pavel. Physical and physico-chemical parameters of Greek cheeses. In: Bulgarian Chemical Communications. 2014. ISSN 0324-1130, Vol. 46, č. Sp. iss. B(2014), s. 68 – 72.

Year:

2014

Category:

ADE - Scientific papers in other foreign journals

Authors:

KASAPIAN Martha

0 %

DIČÁKOVÁ Zuzana

0 %

DUDRIKOVÁ Eva

0 %

BYSTRICKÝ Pavel

0 %

UVMP share:

0 %

Edition:

Bulgarian Chemical Communications

Vol. 46, č. Sp. iss. B(2014), s. 68 – 72

Country of issue:

Slovakia

ISSN:

0324-1130

Research area:

200 - Veterinary Sciences

Scientometrics:

2014: 0.201 - IF, Q4 - JCR Best Q

Language:

english

Citations:

2023-2023: [1] KACZYŃSKI, Łukasz K. - CAIS-SOKOLIŃSKA, Dorota - BIELSKA, Paulina - TEICHERT, Joanna - BIEGALSKI, Jakub - YIĞIT, Aslı - CHUDY, Sylwia. The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese. In European Food Research and Technology, 2023-05-01, 249, 5, pp. 1257-1272. ISSN 14382377. Dostupné na: https://doi.org/10.1007/s00217-023-04211-2.

2023-2023: [1] PAPPA, Eleni C. - KONDYLI, Efthymia - PAPPAS, Athanasios C. - GIAMOURI, Elisavet - SARRI, Aikaterini - MAVROMMATIS, Alexandros - ZOIDIS, Evangelos - PAPALAMPROU, Lida - SIMITZIS, Panagiotis - GOLIOMYTIS, Michael - TSIPLAKOU, Eleni - GEORGIOU, Constantinos A. Compositional Differences of Greek Cheeses of Limited Production. In Foods, 2023-06-01, 12, 12, pp. Dostupné na: https://doi.org/10.3390/foods12122426.