EFFECTS OF COMMERCIAL FOOD GRADE ENZYMES ON FREE FATTY-ACID PROFILES IN ANTIGRANULOCYTES CHEDDAR CHEESE

被引：0
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作者：
LIN, JCC
JEON, IJ
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来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：78 / +
页数：1
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