Analysis of flavor precursors in radish and radish color extracts
By: by Myriam M. Kucza.
Published: 1996
Language: eng
Number of pages: 123
Subjects: Radishes -- Sensory evaluation.; Anthocyanins.; Coloring matter in food.; Flavoring essences.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1997.

Includes bibliographical references (leaves 104-116).

BNA gap tape re-edit 9/98.