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Color and volatile analysis of peanuts roasted using oven and microwave technologies.
Smith, Alicia L; Barringer, Sheryl A.
Affiliation
  • Smith AL; Dept. of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science Building, 2015 Fyffe Rd., Columbus, OH, 43210, U.S.A.
J Food Sci ; 79(10): C1895-906, 2014 Oct.
Article in En | MEDLINE | ID: mdl-25182117
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Cooking / Hot Temperature / Microwaves Language: En Journal: J Food Sci Year: 2014 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Cooking / Hot Temperature / Microwaves Language: En Journal: J Food Sci Year: 2014 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos