VARIATION OF CALCIUM BINDING ABILITY OF CHEESE CASEIN DURING RIPENING

被引：0
|
作者：
NAKAJIMA, I
OHBA, S
TATSUMI, K
KAWANISHI, G
FURUICHI, E
机构：
来源：
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1972年 / 46卷 / 05期
关键词：
D O I：
10.1271/nogeikagaku1924.46.259
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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页码：259 / +
页数：1
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