CONCENTRATIONS OF MAJOR FREE FATTY-ACIDS AND FLAVOR DEVELOPMENT IN ITALIAN CHEESE VARIETIES

被引：119

作者：

WOO, AH ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(84)81394-6

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：960 / 968

页数：9

共 21 条

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