The production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
1910
Suzuki, S. K. (Shinkichi K) | Hastings, Edwin George | Hart, Edwin Bret
AGROVOC关键词
书目信息
Production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor
Research bulletin (University of Wisconsin. Agricultural Experiment Station)
出版者
University of Wisconsin Agricultural Experiment Station
语言
英语
注释
S.K. Suzuki, E.G. Hastings and E.B. Hart.
Includes bibliographical references.
类型
Bibliography; Monographic; Government Publication; Text
2024-02-27
MODS
