INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04098.x/fullpdf
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1. Differentiation Between Coffea Arabica and Coffea Robusta by Computer Evaluation of Gas Chromatographic Profiles--Comparison of Numerically Derived Quality Predictions With Organoleptic Evaluations
2. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying
3. INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
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