FORMATION OF A POTATO CHIP-LIKE FLAVOR FROM METHIONINE UNDER DEEP-FAT FRYING CONDITIONS

✍ Scribed by SHU-CHI LEE; B. R. REDDY; STEPHEN S. CHANG

• Book ID: 108800102
• Publisher: Institute of Food Technologists
• Year: 1973
• Tongue: English
• Weight: 324 KB
• Volume: 38
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1973.tb02076.x