Flavour formation in cheese as a result of the conversion of amino acids
1998
Engels, W.J.M. (Nederlands Inst. voor Zuivelonderzoek, Ede (Netherlands).)
AGROVOC Keywords
Bibliographic information
Voedingsmiddelentechnologie (Netherlands)
Volume
31
Issue
14-15
ISSN
0042-7934
Pagination
pp. 20-23
Other Subjects
Acide amine; Compuesto volatil; Aminoacidos; Compose volatil
Language
Dutch; Flemish
Note
Summaries (En, Nl)
16 ref.
Translated Title
Omzetting aminozuren bepaalt kaassmaak
Type
Summary
1999-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wageningen University & Research
If you notice any incorrect information relating to this record, please contact us at [email protected]