Storage related changes in flavour and certain chemical characteristics of a soy-based spread-Reference-Cited by-同舟云学术

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Storage related changes in flavour and certain chemical characteristics of a soy-based spread

Published:1989 Issue:4 Volume:33 Page:311-317
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Patel Ashok A.,Gupta Sudhir K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Principles of Sensory Evaluation of Food;Amerine,1965

2. Principles of Sensory Evaluation of Food;Amerine,1965

3. A method for determination of non-protein nitrogen in soybean meal;Becker;Cereal Chem.,1940

4. Effect of emulsion characteristics of a low-fat dairy spread on bacterial growth;Bullock;J. Dairy Sci.,1969

5. Low calorie spread with protein;Grinsted Products;Res. Disclosure,1978

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Storage related changes in ghee-based low-fat spread;Journal of Food Science and Technology;2011-04-13

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