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Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma
Authors:
Wendin, K Ellekjaer, MR Solheim, R
Citation:
K. Wendin et al., Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma, FOOD SCIENC, 32(6), 1999, pp. 377-383
Risultati:
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