Role of ascorbic acid in development of oxidiced flavors in dairy products.
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| Glavni autor: | |
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| Format: | Knjiga |
| Jezik: | engleski |
| Izdano: |
Ithaca
Cornell Univ.
1955
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| Serija: | Cornell Univ. Agricultural Experiment Station, Ithaca. Memoir
340 |
| Oznake: |
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| Opis predmeta: | 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. |
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| Opis fizičkog objekta: | 55 S. 8° |