RANCIDITY IN ALMONDS - SHELF-LIFE STUDIES

被引：20

作者：

HARRIS, NE

WESTCOTT, DE

HENICK, AS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：824 / &

共 14 条

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DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[5] GUTTERSON M, 1969, CONFECTIONARY PRODUC
[6] Kempf N. W., 1964, TECHNOLOGY CHOCOLATE
[7] MATTEI J, 1969, PERSONAL COMMUNICATI
[8] PERYAM DR, 1957, FOOD TECHNOL-CHICAGO, V11, P32
[9] Pilgrim F. J., 1958, SENSORY TESTING METH
[10] STUCKEY BN, 1954, MFG CONFECTIONER, V34, P47