Flavour formation in cheese as a result of the conversion of amino acids
1998
Engels, W.J.M. (Nederlands Inst. voor Zuivelonderzoek, Ede (Netherlands).)
AGROVOC关键词
书目信息
页码
pp. 20-23
其它主题
Aminoacidos; Acide amine; Compose volatil; Compuesto volatil
语言
荷兰语； 佛兰德语
注释
Summaries (En, Nl)
16 ref.
翻译的标题
Omzetting aminozuren bepaalt kaassmaak
类型
Summary
1999-08-15
AGRIS AP