✦ LIBER ✦
Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening
✍ Scribed by L. LEMIEUX; R. PUCHADES; R. E. SIMARD
- Book ID
- 108814146
- Publisher
- Institute of Food Technologists
- Year
- 1989
- Tongue
- English
- Weight
- 525 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-1147
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