Liberation and degradation of amino acids during the ripening of dry sausage (Belgian fermented sausage)
1978
Vandekerckhove, P.
书目信息
出版者
Author
页码
174 p.
语言
荷兰语； 佛兰德语
注释
35 graphs; 31 tables; 212 ref.; Summaries (En, Nl). *Central Library, Faculteit Landbouwwetenschappen, Gent (Belgium)
类型
Thesis; Bibliography; Summary; Non-Conventional
团体作者
Rijksuniversiteit Gent (Belgium). Faculteit van de Landbouwwetenschappen
1979-06-15
AGRIS AP