Liberation and degradation of amino acids during the ripening of dry sausage (Belgian fermented sausage)
1978
Vandekerckhove, P.
Bibliographic information
Publisher
Author
Pagination
174 p.
Language
Dutch; Flemish
Note
35 graphs; 31 tables; 212 ref.; Summaries (En, Nl). *Central Library, Faculteit Landbouwwetenschappen, Gent (Belgium)
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Rijksuniversiteit Gent (Belgium). Faculteit van de Landbouwwetenschappen
1979-06-15
AGRIS AP
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