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VOLATILE FLAVOR COMPONENTS OF DEEP FAT-FRIED SOYBEANS · DECfinder

USAID DEC

VOLATILE FLAVOR COMPONENTS OF DEEP FAT-FRIED SOYBEANS

Archived 2024DEC · Record PN-RAA-692

CORNELL UNIVERSITY

VOLATILE FLAVOR COMPONENTS OF DEEP FAT-FRIED SOYBEANS

WILKENS, W. F.; LIN, F. M. · 1970

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01Abstract
02Classification
03Related records

Record ID: PN-RAA-692
Language: English
File: PDF
Contract no.: AID/csd-1815

Abstract

No abstract is available for this document.

Connected topics

Nutrition1,610→
Food processing267→

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Classification

Document type: Studies & Literature Reviews
DEC type: Other USAID Supported Study/Document
Subject: Nutrition
DEC terms: Chemical propertiesFlavorFoodFood processingSoybeans
Authoring organization: Cornell University
Language: English

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