[Application of chromatography to the study of making cooked pressed cheese]
1989
Marinelli, E. (Institut Technique du Gruyere, Bourg-en-Bresse (France)) | Truong, T.T. | Berdague, J.L. | Guinchard, C.
AGROVOC关键词
书目信息
页码
pp. 167-174
其它主题
Chromatographie liquide haute press; Aminoacidos; Maduracion/ composicion; Maturation/ composition; Acide amine; Cromatografia liquida alta presion; Fromage a pate dure
语言
法语
注释
5 tables, 7 graphs, 28 ref., Summaries (Fr, En)
类型
Summary
1989-08-15
AGRIS AP
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