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FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO .1. GAS CHROMATOGRAPHIC METHOD FOR DETERMINATION OF ALDEHYDES ASSOCIATED WITH FLAVOR QUALITY

被引：16
作者：
SAPERS, GM
SULLIVAN, JF
TALLEY, FB
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1970.tb01981.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：728 / &
相关论文
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