RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN SWEET CORN
- 1 April 1994
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 17 (2) , 159-172
- https://doi.org/10.1111/j.1745-4557.1994.tb00140.x
Abstract
No abstract availableKeywords
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