DMS LEVELS IN THE AROMA OF COOKED FROZEN SWEET CORN AS AFFECTED BY CULTIVAR, MATURITY, BLANCHING AND PACKAGING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00615.x/fullpdf
Reference8 articles.
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3. SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN THE OVERALL FLAVOR RESPONSE
4. Influence of cultivar, process, maturity, and planting date on the dimethyl sulfide and hydrogen sulfide levels in sweet corn
5. R. Self, J.C. Casey, and T. Swain, 1963 . The low boiling volatiles of cooked foods . Chem. & Ind. (London): 863 .
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