THE FLAVOR OF CANNED PEAS IN RELATION TO THEIR PYRROLIDONECARBOXYLIC ACID CONTENT AND TO CERTAIN OTHER FACTORS

✍ Scribed by FRANK A. LEE; ROBERT S. SHALLENBERGER

• Book ID: 108795513
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 221 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17634.x