Mashed potato powder. IV. Deterioration due to oxidative changes-Reference-Cited by-同舟云学术

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Mashed potato powder. IV. Deterioration due to oxidative changes

Published:1949-05 Issue:5 Volume:68 Page:149-151
ISSN:0368-4075
Container-title:Journal of the Society of Chemical Industry
language:en
Short-container-title:J. Chem. Technol. Biotechnol.

Author:

Burton W. C.

Publisher

Wiley

Reference10 articles.

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. MOISTURE EQUILIBRIA of SOME DEHYDRATED CASSAVA and YAM PRODUCTS;Journal of Food Process Engineering;1987-07

2. The effect of phosphorus fertilization on the chemical quality of Katahdin potatoes;American Potato Journal;1980-06

3. Identification and quantitative determination of the lipids ofAlocasia macrorrhiza tubers;Journal of the Science of Food and Agriculture;1978-12

4. Lipid composition of potatoes as affected by storage and potassium fertilization;American Potato Journal;1978-08

5. Role of Flavor in New Protein Technologies;New Protein Foods;1976

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