STORAGE STABILITY OF CSM: INCREASING FAT TO 6% IN CORN-SOY-MILK BLENDS.

Autor: BOOKWALTER, G. N., MOSER, H. A., BLACK, L. T., GRIFFIN, E. L.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jul1971, Vol. 36 Issue 5, p737-741, 5p
Databáze: Complementary Index
Externí odkaz: