SULFHYDRYL GROUPS AND COOKED FLAVOR IN ULTRA-HIGH-TEMPERATURE PROCESSED SKIMMILK

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作者：

BLANKENAGEL, G

HUMBERT, ES

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 06期

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中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

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页码：614 / +

页数：1

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