Volatile and non-volatile compounds in ripened cheese:their formation and their contribution to flavour

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Volatile and non-volatile compounds in ripened cheese:their formation and their contribution to flavour

Engels, Willem Johannes Marie

Type of material - dissertation

Publication and manufacture - Wageningen : Wageningen Agricultural University, 1997

Language - english

ISBN - 90-5485-780-3

COBISS.SI-ID - 2066040

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Author
Engels, Willem Johannes Marie

Other authors
Voragen, A.G.J.

Topics
sir | aroma sira | hlapne komponente | nehlapne komponente | nehlapne komponente

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

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Knjižnica 637.3 ENGELS Willem Volatile IN: 0010849	available - outside loan, loan period: 1 months

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