A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms (Englisch)
- Neue Suche nach: Magnuson, S. M.
- Neue Suche nach: Kelly, B.
- Neue Suche nach: Koppel, K.
- Neue Suche nach: Reid, W.
- Neue Suche nach: Magnuson, S. M.
- Neue Suche nach: Kelly, B.
- Neue Suche nach: Koppel, K.
- Neue Suche nach: Reid, W.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
81
, 5
;
S1243-S1253
;
2016
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms
-
Beteiligte:Magnuson, S. M. ( Autor:in ) / Kelly, B. ( Autor:in ) / Koppel, K. ( Autor:in ) / Reid, W. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 81, 5 ; S1243-S1253
-
Verlag:
- Neue Suche nach: Wiley-Blackwell
-
Erscheinungsdatum:01.01.2016
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Format / Umfang:S1243-S1253
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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