AMINO-ACID-COMPOSITION AND BIOLOGICAL VALUE OF LOW-FAT PROCESSED CHEESE

被引：0
|
作者：
VOLOSTNIKOVA, RV
KARPOV, VI
SNEGIREVA, IA
机构：
来源：
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1981年 / 06期
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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：33 / 35
页数：3
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