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Journal description
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Details for article 56 of 127 found articles
| Title: |
Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner |
| Author: |
Kombila-Moundounga, E. Lacroix, C. |
| Appeared in: |
Canadian Institute of Food Science and Technology journal |
| Paging: | Volume 24 (1991) nr. 5 pages 13 p. |
| Year: |
1991 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 56 of 127 found articles
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