Vol. 11, Issue 11, 1957November 01, 1957 PDT
ccby-nc-nd-4.0
Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product
Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product
R Pangborn, M Simone, E Platou,
Pangborn, R, M Simone, and E Platou. 1957. “Natural Food Flavor Intensity: Apricot, Peach, and Pear Nectars Studied to Determine the Sweetness-Acid-Flavor Relationship in a Natural Food Product.” California Agriculture 11 (11): 10–10.