✦ LIBER ✦

QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER

✍ Scribed by KAY H. McWATTERS; CLYDE T. YOUNG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EXPANSIBILITY AND SPECIFIC VOLUNE OF STA

✍ W. S. SINGLETON; A. F. FREEMAN 📂 Article 📅 1950 🏛 Institute of Food Technologists 🌐 English ⚖ 322 KB

OVERALL ACCEPTABILITY and SENSORY PROFIL

✍ L.A. GILLS; A.V.A. RESURRECCION 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 952 KB

Quality Characteristics and Consumer Acc

✍ B.L. SANTOS; A.V.A. RESURRECCION; V.V. GARCIA 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 725 KB

MICROSTRUCTURE of PEANUT BUTTER STABILIZ

✍ K.J. ARYANA; A.V.A. RESURRECCION; M.S. CHINNAN; L.R. BEUCHAT 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 671 KB

Comparison of Flavor Quality of Peanut B

✍ ANNA V. A. RESURRECCION 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 484 KB

DETERMINATION OF EFFECT OF HEAT ON PEANU

✍ S. A. FOURSIER; J. F. BEUK; F. W. CHORNOCK; L. C. BROWN; E. E. RICE 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 245 KB