PROBABLE ROLE OF THE STRECKER DEGRADATION OF AMINO ACIDS IN DEVELOPMENT OF CHEESE FLAVOR

被引：44

作者：

KEENEY, M

DAY, EA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1957年 / 40卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(57)94566-6

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：874 / 876

页数：3

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