Análisis de alimentos (1 janv. 2003 – 1 janv. 2003)
Description:
Retention of b-galactosidase activity as related to Maillard reaction, lactose crystallization,collapse and glass transition in low moisture whey systemsAjouté au bande de temps:
Date:
1 janv. 2003
1 janv. 2003
~ 0 min