Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions-Reference-Cited by-同舟云学术

Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions

Published:1996-01 Issue:1 Volume:203 Page:7-13
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Ruth Saskia M.,Roozen Jacques P.,Hollmann Minouche E.,Posthumus Maarten A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01267762.pdf

Reference31 articles.

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3. Yeatman JN (1972) Food Technol 26: 141?145

4. McNulty PB (1987) Flavour release ? elusive and dynamic. In: Blanshard JMV, Lillford P (eds) Food structure and behaviour. Academic, London, pp 245?258

5. Villota R, Saguy I, Karel M (1980) J Food Qual 3: 123?212

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