A chemical and sensory study of water-soluble compounds in mature cheddar cheese with savoury flavour
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Originalsprog | Engelsk |
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Forlag | Department of Food Science, University of Copenhagen |
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ISBN (Trykt) | 978-87-993087-1-2 |
Status | Udgivet - 2009 |
Bibliografisk note
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ID: 17654286