Premium
EFFECTS OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID‐2, 2‐DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES
Author(s) -
SENTER S. D.,
YON B. G. L,
HORTON B. D.
Publication year - 1975
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.1365-2621.1975.tb02282.x
Subject(s) - warranty , flavor , agricultural science , food science , mathematics , horticulture , chemistry , environmental science , law , political science , biology