Next Article in Journal
Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage
Next Article in Special Issue
Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
Previous Article in Journal
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
Previous Article in Special Issue
Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 9
Issue 10
10.3390/foods9101475
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Editorial

Chemical and Technological Characterization of Dairy Products

by
Michele Faccia
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Foods 2020, 9(10), 1475; https://doi.org/10.3390/foods9101475
Submission received: 27 September 2020 / Accepted: 13 October 2020 / Published: 16 October 2020
(This article belongs to the Special Issue Chemical and Technological Characterization of Dairy Products)
Versions Notes

Excerpt

Note: In lieu of an abstract, this is an excerpt from the first page.

The dairy sector is facing a decisive challenge in developed countries, which could deeply influence its future and its historical status of being a pillar for human nutrition [...]

Share and Cite

MDPI and ACS Style

Faccia, M. Chemical and Technological Characterization of Dairy Products. Foods 2020, 9, 1475. https://doi.org/10.3390/foods9101475

AMA Style

Faccia M. Chemical and Technological Characterization of Dairy Products. Foods. 2020; 9(10):1475. https://doi.org/10.3390/foods9101475

Chicago/Turabian Style

Faccia, Michele. 2020. "Chemical and Technological Characterization of Dairy Products" Foods 9, no. 10: 1475. https://doi.org/10.3390/foods9101475

APA Style

Faccia, M. (2020). Chemical and Technological Characterization of Dairy Products. Foods, 9(10), 1475. https://doi.org/10.3390/foods9101475

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop