AAAAAA

   
Results: 1-2 |
Results: 2
RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .3. ANALYSIS OF CHARACTER IMPACTFLAVOR COMPOUNDS
Authors: RYCHLIK M WARMKE R GROSCH W
Citation: M. Rychlik et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .3. ANALYSIS OF CHARACTER IMPACTFLAVOR COMPOUNDS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 471-478
IDENTIFICATION AND QUANTIFICATION OF POTENT ODORANTS FORMED BY TOASTING OF WHEAT BREAD
Authors: RYCHLIK M GROSCH W
Citation: M. Rychlik et W. Grosch, IDENTIFICATION AND QUANTIFICATION OF POTENT ODORANTS FORMED BY TOASTING OF WHEAT BREAD, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 515-525
Risultati: 1-2 |