FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 2. Flavor Contribution of 2-Methylpropanal, 2-Methylbutanal and 3-Methylbutanal

✍ Scribed by G. M. SAPERS

• Book ID: 108799128
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 334 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb01982.x