EFFECTS OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID‐2, 2‐DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 1103-1104
- https://doi.org/10.1111/j.1365-2621.1975.tb02282.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Multiple Range and Multiple F TestsPublished by JSTOR ,1955