Retention of free fatty acids during spray drying of Cheddar cheese [Flavor].
1982
Amundson C.H. | Ishino K. | Lindsay R.C.
书目信息
Journal of Food Process Engineering
卷
4
ISSN
0145-8876
页码
v.213-225(4)
语言
英语
注释
2 p. ref.
类型
Journal Article
来源
Journal-of-Food-Process-Engineering (USA). (1982). v. 4(4) p. 213-225.
团体作者
Federation internationale de laiterie, Bruxelles (Belgium).
2012-11-15
AGRIS AP
