FORMATION OF CRYSTALS IN PROCESSED CHEESE .2. IDENTIFICATION OF A NEW CITRATE

被引：0

|

作者：

KLOSTERMEYER, H ^{[1
]}

UHLMANN, G ^{[1
]}

MERKENICH, K ^{[1
]}

机构：

[1] BENCKISER KNAPSACK GMBH,LADENBURG,FED REP GER

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1984年 / 39卷 / 04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：195 / 197

页数：3

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