RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH-FROZEN SWEET CORN
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1994.tb00140.x/fullpdf
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1. Dimethyl sulfide and its precursor in sweet corn
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