Studies on the physicochemical characteristics of sliceable processed cheese made with cheddar cheese-(1)-Chemical composition and peptisation phase
1994
Keum, J.S. | Jin, H.S. (Namyang Dairy Institute, Kongju (Korea Republic)) | Kim, J.W. (Chungnam National University, Taejon (Korea Republic). College of Agriculture)
AGROVOC关键词
书目信息
页码
pp. 262-271
其它主题
Fromage a pate fondue; Composicion quimica; Solubilite; Contenido de nitrogeno
语言
韩国人
注释
Summaries (En, Ko)
2 illus.; 4 tables; 22 ref.
类型
Bibliography; Summary
1995-08-15
AGRIS AP
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