Effect of Processing Conditions on Volatile Composition of Apple Jellies and Jams

AuthID
 P-00H-FKR
4
Author(s)
Moreira, N
·
Beirão da Costa, M
Tipo de Documento
Book Chapter
Year published
1998
Publicado
in Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium, ISSN: 0167-4501
Páginas: 369-374
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ISSN: 0167-4501
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