CHANGES IN QUALITY OF DEHYDRATED KIBBLED ONIONS DURING STORAGE
- 1 July 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (4) , 513-517
- https://doi.org/10.1111/j.1365-2621.1970.tb00972.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion JuiceJournal of Food Science, 1962
- Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of PungencyJournal of Agricultural and Food Chemistry, 1961