HIGHER-BOILING VOLATILES IN CANNED WHOLE KERNEL SWEET CORN

被引：0

作者：

LIBBEY, LM

MORGAN, ME

HANSEN, LA

SCANLAN, RA

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

[2] OREGON STATE UNIV,DEPT HORTICUL,CORVALLIS,OR 97331

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1974年

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：4 / 4

页数：1

共 50 条

[1] A TECHNIQUE FOR RECOVERY OF HIGHER-BOILING FLAVOUR VOLATILES FROM AQUEOUS ETHANOLIC SOLUTIONS
SHIPTON, J
WHITFIEL.FB
CHEMISTRY & INDUSTRY, 1966, (51) : 2124 - &
[2] NUTRITIVE CONTENT OF CANNED TOMATO JUICE AND WHOLE KERNEL CORN
FARROW, RP
LAMB, FC
ELKINS, ER
LOW, N
HUMPHREY, J
KEMPER, K
JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 595 - 601
[3] The higher-boiling constituents of the essential oil of hops.
Chapman, AC
JOURNAL OF THE CHEMICAL SOCIETY, 1928, : 1303 - 1306
[4] IDENTIFICATION OF HIGHER-BOILING PRODUCTS RESULTING FROM CHLORINATION OF ISOBUTYLENE
BIELICKA, A
SINGLIAR, M
CHEMICKE ZVESTI, 1973, 27 (03): : 355 - 358
[5] EFFECT OF PROCESSING PROCEDURES ON QUALITY OF FROZEN WHOLE KERNEL SWEET CORN
LINDQUIST, FE
DIETRICH, WC
BOGGS, MM
FOOD TECHNOLOGY, 1951, 5 (12) : 29 - 29
[6] PYRAZINE COMPOUNDS IN CANNED SWEET CORN FLAVOR
LEE, CY
FOOD CHEMISTRY, 1978, 3 (04) : 319 - 322
[7] ECOLOGICAL FOOTPRINT ANALYSIS OF CANNED SWEET CORN
Usubharatana, Phairat
Phungrassami, Harnpon
JOURNAL OF ECOLOGICAL ENGINEERING, 2016, 17 (03): : 22 - 29
[8] EFFECT OF ADDITIVES AND BLANCHING ON THE QUALITY OF PROCESSED WHOLE-KERNEL SWEET CORN
WILEY, RC
FOOD TECHNOLOGY, 1956, 10 (12) : 595 - 598
[9] EFFECT OF PROCESSING PROCEDURE ON QUALITY OF FROZEN WHOLE-KERNEL SWEET CORN
LINDQUIST, FE
DIETRICH, WC
BOGGS, MM
FOOD TECHNOLOGY, 1951, 5 (09) : 381 - 384
[10] SURVEY FOR AFLATOXINS AND ZEARALENONE IN CANNED AND FROZEN SWEET CORN
STOLOFF, L
FRANCIS, OJ
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1980, 63 (02): : 180 - 181

← 1 2 3 4 5 →