ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of cooked vegetables were collected and analyzed by gas chromatography. The vegetables investigated were Brussels sprouts, cauliflower and runner beans and, in addition to the fresh vegetables, some preserved samples were examined. Quantitative measurements were made of the individual flavor components and the results were compared with those for fresh cabbage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01983.x
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