Volatile fatty acids in flavors of potatoes deep-fried in a beef blend
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/BF02657679
Reference34 articles.
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4. Umano K, and T. Shibamoto.Ibid. 35:14 (1987).
5. Yamamoto T., T. Kurata, H. Kato and M. Fujimaki,Agric. Biol. Chem. 34:88 (1970).
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