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
Ключевые слова АГРОВОК
Библиографическая информация
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)
Издатель
University of Wisconsin Agricultural Experiment Station
Язык
Английский
Примечание
S.K. Suzuki, E.G. Hastings and E.B. Hart.
Includes bibliographical references.
Тип
Bibliography; Monographic; Government Publication; Text
2024-02-27
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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