Studies on potato flavour
- 1 December 1964
- journal article
- Published by Springer Nature in Potato Research
- Vol. 7 (4), 228-237
- https://doi.org/10.1007/bf02368254
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Origin of Methanol and Dimethyl Sulphide from Cooked FoodsNature, 1963
- Flavour in potatoesProceedings Of The Nutrition Society, 1963
- Alteration of the Flavor of Processed Vegetables by Enzyme PreparationsJournal of Food Science, 1963
- Gas chromatography using capillary column units for flavour investigationJournal of the Science of Food and Agriculture, 1963
- Some volatile compounds from cooked potatoesJournal of the Science of Food and Agriculture, 1963