FACTORS AFFECTING THE THRESHOLD OF METHYL AND ETHYL OLEATE EMULSIONS IN RAISINS AND RAISIN PASTE
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 782-784
- https://doi.org/10.1111/j.1365-2621.1979.tb08500.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- TASTE THRESHOLDS OF FATTY ACID ESTERS IN RAISINS AND RAISIN PASTEJournal of Food Science, 1975
- Analysis of fatty acid esters in processed raisins by gas chromatographyJournal of Agricultural and Food Chemistry, 1974