THE EFFECT OF SALT AND OF ANTIOXIDANTS ON THE KEEPING QUALITY OF BUTTER

被引：6

作者：

MCDOWELL, AKR

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1955年 / 22卷 / 03期

关键词：

D O I：

10.1017/S0022029900007901

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：349 / 364

页数：16

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