The production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
1910
Suzuki, S. K. (Shinkichi K) | Hastings, Edwin George | Hart, Edwin Bret
Palabras clave de AGROVOC
Información bibliográfica
Production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
Research bulletin (University of Wisconsin. Agricultural Experiment Station)
Editorial
University of Wisconsin Agricultural Experiment Station
Idioma
Inglés
Nota
S.K. Suzuki, E.G. Hastings and E.B. Hart.
Includes bibliographical references.
Tipo
Bibliography; Monographic; Government Publication; Text
2024-02-27
MODS
Proveedor de Datos
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