Work

Some Recent Advances in the Knowledge of Cheese Flavor

Year: 1978

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-169060-1.50011-4

Authors: Jacques Adda, Sylviane Roger, Jean-Pierre Dumont

Institutions: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de la Recherche Agronomique

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2491722012

FWCI:

Cites: 17

Cited by: 22

Related to: 10