OXIDIZED FLAVOR FROM INGREDIENTS LOWERS CONSUMER ACCEPTANCE

被引：0

作者：

STONE, WK ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

来源：

AMERICAN DAIRY REVIEW | 1974年 / 36卷 / 08期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：G26 / H26

共 50 条

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