Author: Califano A.N. Bevilacqua A.E.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.64, Iss.2, 1999-02, pp. : 193-198
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Evolution of free amino acid content during ripening of Mahon cheese
By Frau M. Massanet J. Rossello C. Simal S. Canellas J.
Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. :
Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. :