Work

The Free Fatty Acids of Purdue Swiss-type Cheese

Year: 1962

Type: dissertation

Source: Purdue e-Pubs (Purdue University System)

Author: B.E. Langlois

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2945852077

Cites:

Cited by: 10

Related to: 10