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Studies on the production of flavors by biochemical methods. Part V. Formation of methyl ketones from milk fat by fungi isolated from camembert cheese.
KANISAWA, TsuneyoshiVolume:
32
Year:
1985
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.32.11_787
File:
PDF, 249 KB
english, 1985