FLAVOR STABILITY OF ALES BREWED USING HYDROLYZED MAIZE SYRUP - SENSORY AND ANALYTICAL ASPECTS

被引：15

作者：

BARRETT, J

HALSEY, SA

PEPPARD, TL

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1983.tb04202.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：356 / 360

页数：5

共 19 条

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[7]

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[8]

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[9]

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