Zur Entstehung flüchtiger Fettsäuren bei der Propionsäureund Buttersäuregärung im Emmentaler Käse
- 1 March 1968
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 136 (4) , 193-203
- https://doi.org/10.1007/bf01676985
Abstract
No abstract availableKeywords
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