FORMATION OF A POTATO CHIP‐LIKE FLAVOR FROM METHIONINE UNDER DEEP‐FAT FRYING CONDITIONS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 788-790
- https://doi.org/10.1111/j.1365-2621.1973.tb02076.x
Abstract
No abstract availableKeywords
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