COMPARATIVE CHARACTERIZATION OF DIFFERENT TYPES OF CHEESE BY GAS-LIQUID CHROMATOGRAPHY

被引：12

作者：

LIEBICH, HM

DOUGLAS, DR

BAYER, E

ZLATKIS, A

机构：

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1970年 / 8卷 / 06期

关键词：

D O I：

10.1093/chromsci/8.6.351

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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页码：351 / +

页数：1

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