HIGHER FATTY-ACID COMPOSITION OF SOME TYPES OF CHEESE CONSUMED IN BELGIUM

被引：0

作者：

VANBELLE, M

VERVACK, W

FOULON, M

机构：

来源：

LAIT | 1978年 / 58卷 / 575-期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：246 / 260

页数：15

共 50 条

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