PREPARATION OF CHEESE-LIKE PRODUCTS FROM PEANUT + BIOCHEMICAL CHANGES THAT TAKE PLACE DURING THEIR RIPENING

被引：0
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作者：
RAMAMURTI, K
JOHAR, DS
SREENIVASAMURTHY, V
机构：
来源：
FOOD TECHNOLOGY | 1964年 / 18卷 / 06期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：888 / +
页数：1
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