COMPARISON OF METHODS FOR QUANTITATION OF FREE FATTY-ACIDS IN CHEESE

被引：13
|
作者：
IKINS, WG
KWAK, HS
ZINK, GS
JEON, IJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07878.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1915 / 1916
页数：2
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