COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS

[1] APPELBAUM M, 1967, NONR1834 U ILL TECH

[2] BARGMANN RE, 1968, SN ROY MEMORIAL VOLU

[3] BIGGERS RE, IN PRESS

[4] Gardner W. H, 1966, FOOD ACIDULANTS

[5] Solubility influences. Part I. The effect of some salts, sugars, and temperature on the solubility of ethyl acetate in water. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1925, 127 : 2660 - 2667

[6] GUADAGNI D G, 1968, Food Technology, V22, P1003

[7] GUNTHER FA, 1951, ANAL CHEM, V23, P1935

[8] A STATISTICAL METHOD FOR ANALYSIS OF PEPPERMINT OILS AND OTHER COMPLEX MIXTURES [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 629 - &

[9] HEIN RE, 1963, C ADVANCES FLAVOR RE, P18

[10] HOSKINS WA, 1968, FOOD PROD DEVELOPMEN, V2, P24

[1] APPELBAUM M, 1967, NONR1834 U ILL TECH

[2] BARGMANN RE, 1968, SN ROY MEMORIAL VOLU

[3] BIGGERS RE, IN PRESS

[4] Gardner W. H, 1966, FOOD ACIDULANTS

[5] Solubility influences. Part I. The effect of some salts, sugars, and temperature on the solubility of ethyl acetate in water. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1925, 127 : 2660 - 2667

[6] GUADAGNI D G, 1968, Food Technology, V22, P1003

[7] GUNTHER FA, 1951, ANAL CHEM, V23, P1935

[8] A STATISTICAL METHOD FOR ANALYSIS OF PEPPERMINT OILS AND OTHER COMPLEX MIXTURES [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 629 - &

[9] HEIN RE, 1963, C ADVANCES FLAVOR RE, P18

[10] HOSKINS WA, 1968, FOOD PROD DEVELOPMEN, V2, P24