FLAVOR IN FOODS‐A CUMULATIVE REVIEWa
- 1 September 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (5) , 524-528
- https://doi.org/10.1111/j.1365-2621.1957.tb17512.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- The Neutral Carbonyl Compounds in Blue-Mold Type CheeseJournal of Dairy Science, 1956
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