INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

被引：21
|
作者：
BUCKHOLZ, LL [1 ]
DAUN, HK [1 ]
机构：
[1] RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02348.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：535 / +
页数：1
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