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APPLICATION OF FLAVOR ENZYMES TO PROCESSED FOODS II. COMPARISON OF THE EFFECT OF FLAVOR ENZYMES FROM MUSTARD AND CABBAGE UPON DEHYDRATED CABBAGE a
Author(s) -
MACKAY D. A. M.,
HEWITT E. J.
Publication year - 1959
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.1365-2621.1959.tb17270.x
Subject(s) - flavor , corporation , food science , library science , chemistry , computer science , political science , law