Role of ascorbic acid in development of oxidiced flavors in dairy products.
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| Glavni autor: | |
|---|---|
| Format: | Knjiga |
| Jezik: | engleski |
| Izdano: |
Ithaca
Cornell Univ.
1955
|
| Serija: | Cornell Univ. Agricultural Experiment Station, Ithaca. Memoir
340 |
| Oznake: |
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MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | 554639 | ||
| 007 | tu | ||
| 041 | |a eng | ||
| 100 | 1 | |a Guthrie, E. S. | |
| 245 | 1 | 0 | |a Role of ascorbic acid in development of oxidiced flavors in dairy products. |
| 246 | 3 | |a GUTHRIE,E.S.: | |
| 264 | 1 | |a Ithaca |b Cornell Univ. |c 1955 | |
| 300 | |a 55 S. |c 8° | ||
| 490 | 0 | |a Cornell Univ. Agricultural Experiment Station, Ithaca. Memoir |v 340 | |
| 500 | |a GUTHRIE,E.S.: -- Role of ascorbic acid in development of -- oxidiced flavors in dairy products. - Itha- -- ca:Cornell Univ. 1955. 55 S. 8° -- (Cornell Univ.Agricultural Experiment Sta- -- tion,Ithaca.Memoir 340.) -- 1961: 2208 a. -- Ho. | ||
| 852 | |c 14.662/340 | ||
| 999 | |a Monographie | ||
| 591 | |a description: Hole of ascorbic acid in development ofoxidiced flavors in dairy products ItbacajCornell Univ. 1955. 55 S. 8 Cornell Univ.Agricultural Erperimant Station,Ithaca.Memoir1961 22o8 a. Ho. |a signature: 62340 |a author: GUIHRIE, E .S. |a published: 1961 | ||