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FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES: Nonenzymatic Browning

✍ Scribed by J. F. SULLIVAN; R. P. KONSTANCE; M. J. CALHOUN; F. B. TALLEY; J. CORDING JR; O. PANASIUK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FLAVOR AND STORAGE STABILITY OF EXPLOSIO

✍ R. P. KONSTANCE; J. F. SULLIVAN; F. B. TALLEY; M. J. CALHOUN; J. C. CRAIG JR. 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 457 KB

FLAVOR QUALITY IN EXPLOSION PUFFED DEHYD

✍ G. M. SAPERS 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 334 KB

FLAVOR QUALITY AND STABILITY OF POTATO F

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Flavor and Storage Stability of Potato C

✍ P. Pangloli; S.L. Melton; J.L. Collins; M.P. Penfield; A.M. Saxton 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 147 KB