QUANTIFICATION OF MAJOR FREE FATTY-ACIDS IN SEVERAL CHEESE VARIETIES

被引：136

作者：

WOO, AH ^{[1
]}

KOLLODGE, S ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81380-6

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 / 878

页数：5

共 29 条

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[9] IDENTIFICATION AND EVALUATION OF SELECTED COMPOUNDS IN SWISS CHEESE FLAVOR [J].

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