Physical and chemical properties of the processed cheese on the domestic market
1991
Hong, Y.H. (Chonnam National Univ., Kwangju (Korea Republic). Dept. of Food Science and Nutrition)
AGROVOC关键词
书目信息
页码
pp. 387-391
其它主题
Fromage a pate fondue; Elasticite; Teneur en proteines; Activite de l'eau; Teneur en matiere seche/ ph; Contenido de lipidos; Dry matter content/ ph; Contenido de materia seca/ ph; Viscosite
语言
韩国人
注释
1 illus; 1 table; 20 ref. Summaries (En, Ko)
类型
Bibliography; Summary
1992-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]