Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts-Reference-Cited by-同舟云学术

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Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts

Published:1989-07 Issue:4 Volume:54 Page:1066-1069
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SANDERS TIMOTHY H.,VERCELLOTTI JOHN R.,BLANKENSHIP PAUL D.,CRIPPEN KAREN L.,CIVILLE GAIL V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb07944.x/fullpdf

Reference17 articles.

1. E. O. Beasley, and J. W. Dickens, 1963 . Engineering research in peanut curing . North Carolina Expt. Sta. Tech. Bull. No. 155.

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