FLAVOR ENHANCEMENT OF POTATO PRODUCTS
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3) , 363-366
- https://doi.org/10.1111/j.1365-2621.1971.tb06363.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Characterization of some volatile potato componentsJournal of Agricultural and Food Chemistry, 1970
- Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odorsJournal of Agricultural and Food Chemistry, 1970
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964
- Food Flavors and Odors, Volatile Sulfur Compounds in PotatoesJournal of Agricultural and Food Chemistry, 1964
- Off-Flavors in Potato Products, Autoxidation of Potato GranulesJournal of Agricultural and Food Chemistry, 1961
- Mashed potato powder. IV. Deterioration due to oxidative changesJournal of the Society of Chemical Industry, 1949