Premium
IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE a
Author(s) -
DATEO GEORGE P.,
CLAPP RICHARD C.,
MACKAY D. A. M.,
HEWITT ERIC J.,
HASSELSTROM TORSTEN
Publication year - 1957
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1957.tb17501.x
Subject(s) - george (robot) , library science , corporation , management , research development , operations research , engineering , art history , history , political science , computer science , law , biology , paleontology , test (biology) , economics