REVIEW OF THE PROGRESS OF DAIRY SCIENCE - MECHANISMS OF FORMATION OF AROMA COMPOUNDS IN MILK AND MILK-PRODUCTS

被引：94
作者：
FORSS, DA
机构：
[1] Invermay Agricultural Research Centre, Ministry of Agriculture and Fisheries, Mosgiel
来源：
JOURNAL OF DAIRY RESEARCH | 1979年 / 46卷 / 04期
关键词：
D O I：
10.1017/S0022029900020768
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
[No abstract available]
引用
收藏
页码：691 / 706
页数：16
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