Open AccessA determination of the physical, chemical, and biological features of suspended dark flecks in hot sauce
Author(s) -
Andre Brock
Publication year - 2008
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.1035
Subject(s) - pungency , food science , lipid oxidation , pepper , carotenoid , business , chemistry , antioxidant , biochemistry
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