[Microencapsulation - a technological possibility to obtain quality improvement of lean cheese [also incl. DRV liposom]]
1990
Skeie, S. (Norges Landbrukshoegskole, Aas (Norway). Inst. for Meieri- og Naeringsmiddelfag)
AGROVOC关键词
书目信息
页码
pp. 684-686
其它主题
Enzymes/ flavour; Technologie fromagere; Qualite; Enzyme/ flaveur; Encapsulacion; Fabricacion del queso; Enzimas/ aroma; Cheesemaking
语言
挪威
注释
2 figures; 15 ref.
1992-08-15
AGRIS AP
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