AMINO-ACIDS IN NEW-ZEALAND CHEDDAR CHEESE - THEIR POSSIBLE CONTRIBUTION TO FLAVOUR

被引：12

作者：

DACRE, JC

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1953年 / 4卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740041207

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：604 / 608

页数：5

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