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FLAVOR AND QUALITY CHANGES IN SWEET ONIONS DURING STORAGE AT ROOM TEMPERATURE

✍ Scribed by LORETTA J. MIKITZEL; JOHN K. FELLMAN


Book ID
111341606
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
585 KB
Volume
17
Category
Article
ISSN
0146-9428

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Effects of frying and storage at room te
✍ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 367 KB πŸ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following