SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPES
- 1 January 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (1) , 146-147
- https://doi.org/10.1111/j.1365-2621.1980.tb03892.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid OxidationJournal of Food Science, 1972