EFFECTS OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID-2, 2-DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES

✍ Scribed by S. D. SENTER; B. G. L YON; B. D. HORTON

• Book ID: 108801028
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 295 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb02282.x