INFLUENCE OF THE ADDITION OF CALCIUM SALTS AND OF HEATING ON THE VARIOUS FORMS OF CALCIUM IN MILK

被引：0
|
作者：
ZURAW, J
SMIETANA, Z
SZPENDOWSKI, J
CHOJNOWSKI, W
机构：
来源：
LAIT | 1986年 / 66卷 / 04期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：421 / 429
页数：9
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