Effects of citric acid and iron levels on the flavor quality of oil [Measurement of dissolved free oxygen disappearance and flavor compound formation].

1983

Min D.B. | Wen J.

Published in

Journal of Food Science

Volume 48 ISSN 0022-1147

Language

English

Note

Includes references.

Type

Journal Article

Source

Journal-of-Food-Science (USA). (May-Jun 1983). v. 48(3) p. 791-793, 864.

Corporate Author

Nederlands Instituut voor Zuivelonderzoek, Ede (Netherlands).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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