[ACS Symposium Series] Food Lipids Volume 920 (Chemistry, Flavor, and Texture) || Chemistry and Rheology of Cheese
- 作者Shahidi, Fereidoon; Weenen, Hugo
- 文件大小805.65KB
- 发表时间2005
- DOI10.1021/bk-2005-0920.ch011
- 页码133-141
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