✦ LIBER ✦
ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS-LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESE
✍ Scribed by J. ROBERT COFFMAN; DONALD E. SMITH; JOHN S. ANDREWS
- Book ID
- 108795534
- Publisher
- Institute of Food Technologists
- Year
- 1960
- Tongue
- English
- Weight
- 520 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0022-1147
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