Márki E et al. Concentration of liquid whole egg by membrane filtration. (2012) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 41 Suppl. 1 120-132
[Citation relation:24605410]

Object type
Citation
Id
24605410
Status
Published
Published
Yes
Comment
SU 1
Unhandled tickets
0
Old Timestamp
2017-11-15T13:07:56.000+0000
Deleted
No
Old Id
14605410
Last modified
2018-10-11T14:44:11.716+0000
Created
2015-03-23T10:52:55.000+0000
Admin approved at
2015-03-26T12:07:19.000+0000
Admin approved by
Zsuzsanna Rábitsné Táltos (BCE admin)
Publication
Egressy-Molnár O et al. Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation. (2011) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 40 Suppl 23-32
Publication MTMT ID
2743504
Related
Márki E et al. Concentration of liquid whole egg by membrane filtration. (2012) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 41 Suppl. 1 120-132
Citing publication MTMT ID
2102296
Source
WOS
External citation
Yes
External citation OK
No
Link
/api/citation/24605410
Label
Márki E et al. Concentration of liquid whole egg by membrane filtration. (2012) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 41 Suppl. 1 120-132
2020-09-20 21:29