Zobrazeno 1 - 2
of 2
pro vyhledávání: '"L. L. Buckholz"'
Publikováno v:
Journal of Food Science. 45:547-554
Two varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9-point hedonic scale to rate strength and des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6351f3463e4532a9e4ba8d82ff231fb6
https://doi.org/10.1111/j.1365-2621.1980.tb04098.x
https://doi.org/10.1111/j.1365-2621.1980.tb04098.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 28:760-765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2566f4b5bba630263b92d0261f730675
https://doi.org/10.1021/jf60230a026
https://doi.org/10.1021/jf60230a026