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
Sens du gout; Tecnicas analiticas; Analisis organoleptico; Productos proteinicos; Acide amine libre; Aminoacidos libres; Proteinas vegetales; Aromatizacion; Hidrolisis enzimatica; Aliment a base de soja pour homme; Produit proteique
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