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

AuthID
P-00H-FKR

Author(s)

Moldão-Martins, M

Moreira, N

Sousa, I

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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Publication Identifiers

DOI: 10.1016/s0167-4501(98)80060-5

Source Identifiers

ISSN: 0167-4501

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

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

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