Odour thresholds and similarity ratings of some potato chip components
- 1 December 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (12) , 1435-1444
- https://doi.org/10.1002/jsfa.2740231207
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Characterization of volatile pyrazine and pyridine components of potato chipsJournal of Agricultural and Food Chemistry, 1971
- Odour intensities of hop oil componentsJournal of the Science of Food and Agriculture, 1966
- Food Flavor Changes, Relationship between Monocarbonyl Compounds and Flavor of Potato ChipsJournal of Agricultural and Food Chemistry, 1965
- ODOR THEORY, PHYSIOLOGY, AND CHEMISTRY? 1953Annals of the New York Academy of Sciences, 1964
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963