Volatile flavor components of beans, 2: Volatile flavor components of uncooked and sucrose seasoned boiled Taishokintoki beans
1989
Kameoka, H. (Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Science and Engineering) | Nakai, K. | Miyazawa, M.
AGROVOC Keywords
Bibliographic information
Journal of the Agricultural Chemical Society of Japan (Japan)
Volume
63
Issue
7
ISSN
0002-1407
Pagination
pp. 1231-1234
Other Subjects
Composition/ sucrose; Cuisson a l'eau; Composicion/ sucrosa; Ebullicion
Language
Japanese
Note
Summary (En)
Type
Summary
1990-08-15
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