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Search Results - "Lubbers, S. (Etablissement National d'Enseignement Superieur Agronomique, Quetigny (France). Laboratoire de Biochimie Alimentaire)"
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Blue cheese taste intensification in process cheese products
by
Lubbers
,
S
. (
Etablissement National d'Enseignement Superieur Agronomique
,
Quetigny
(
France
).
Laboratoire de Biochimie Alimentaire
)
,
Cayot, N
,
Taisant, C
Published in
Sciences des aliments
(1997)
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Journal Article
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diet & clinical nutrition
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analisis organoleptico
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analyse organoleptique
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analytical chemistry
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cetonas
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cetone
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cheesemaking
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