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EFFECTS OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID-2, 2-DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES
S. D. SENTER, B. G. L YON, B. D. HORTONVolume:
40
Year:
1975
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1975.tb02282.x
File:
PDF, 295 KB
english, 1975