A METHOD FOR THE QUANTIFICATION OF INDIVIDUAL FREE FATTY-ACIDS IN CHEESE - APPLICATION TO RIPENING OF CHEDDAR-TYPE CHEESES

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作者：

MCNEILL, GP

CONNOLLY, JF

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来源：

IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1989年 / 13卷 / 02期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：119 / 128

页数：10

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