Milled Rice Oxidation Volatiles and Odor Development-Reference-Cited by-同舟云学术

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Milled Rice Oxidation Volatiles and Odor Development

Published:2003-11 Issue:9 Volume:68 Page:2676-2681
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LAM H. S.,PROCTOR A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05788.x/fullpdf

Reference40 articles.

1. MA Amerine, RM Pangborn, and EB Roessler . 1965 . Principles of sensory evaluation of food . 1st ed . New York: Academic Press. 602 p.

2. HD Berlitz, and W Grosch . 1999 . Food chemistry . 2nd ed . Berlin: Springer-Verlag. p152 -236 .

3. Volatile components of unprocessed rice (Oryza sativa L.)

4. Volatile Flavor Components of Rice Cakes

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