✦ LIBER ✦

Analysis of the volatile constituents of baked, "Jewel" sweet potatoes

✍ Scribed by Purcell, Albert E.; Later, Douglas W.; Lee, Milton L.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Halogen compounds identified in the vola

✍ Ho, Chi-Tang; Coleman, Edward C. 📂 Article 📅 1981 🏛 American Chemical Society 🌐 English ⚖ 266 KB

Volatile Constituents and Sugars of Thre

✍ R.J. HORVAT; R.F. ARRENDALE; G.G. DULL; G.W. CHAPMAN JR.; S.J. KAYS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 283 KB

CHEMISTRY OF BAKED POTATO FLOUR: FURTHER

✍ CHI-TANG HO; EDWARD C. COLEMAN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 278 KB

EFFECTS OF CURING ON THE FLAVOR AND TEXT

✍ D. D. HAMANN; N. C. MILLER; A. E. PURCELL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB

Chemistry of baked potato flavor. 1. Pyr

✍ Coleman, Edward C.; Ho, Chi-Tang 📂 Article 📅 1980 🏛 American Chemical Society 🌐 English ⚖ 386 KB

The Organic Constituents of Food. III. S

✍ DONALD G. CROSBY 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 614 KB