INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

被引：21

作者：

BUCKHOLZ, LL ^{[1
]}

DAUN, HK ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02348.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：535 / +

页数：1

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