Etude des composés neutres volatils formés au cours du gratinage du Gruyère
1976
Dumont, Jean-Pierre | Pradel, Géraud | Roger, Sylviane | Adda, Jacques
Bibliographic information
Lait 551-552 (56), 18-38. (1976)
Other Subjects
Alimentation et nutrition; Food and nutrition
Language
French
Type
Journal Article
2016-10-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies
Links
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
