A chemical and sensory characterization of enzyme-hydrolyzed and acid-hydrolyzed vegetable protein in relation to flavoring applications [including 5 papers]
1998
Aaslyng, M.D.
AGROVOC关键词
书目信息
出版者
KVL
页码
136 p.
其它主题
Acide amine libre; Sens du gout; Analisis organoleptico; Produit proteique; Hidrolisis enzimatica; Aromatizacion; Aminoacidos libres; Tecnicas analiticas; Aliment a base de soja pour homme; Proteinas vegetales; Productos proteinicos
语言
英语
注释
Summaries (Da, En)
61 ref.
类型
Summary; Thesis; Non-Conventional; Bibliography
团体作者
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)
1999-08-15
AGRIS AP
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