APPLICATION OF FLAVOR ENZYMES TO PROCESSED FOODS II. COMPARISON OF THE EFFECT OF FLAVOR ENZYMES FROM MUSTARD AND CABBAGE UPON DEHYDRATED CABBAGE

✍ Scribed by D. A. M. MACKAY; E. J. HEWITT

• Book ID: 108795444
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 503 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17270.x