EFFECT OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES
- Author
- HAMANN DD; MILLER NC; PURCELL AE
NORTH CAROLINA STATE UNIV., DEP. FOOD SCI./RALEIGH NC 27650/USA - Source
- J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 992-994; BIBL. 19 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PATATE DOUCE PROPRIETE ORGANOLEPTIQUE CUISSON TEXTURE FLAVEUR ENTREPOSAGE LEGUME TECHNOLOGIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- SWEET POTATO ORGANOLEPTIC PROPERTIES TEXTURES FLAVOR WAREHOUSING VEGETABLE TECHNOLOGY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110015409
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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