Flavor properties and stability of a corn-based snack
Subtitle: aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis
By: by Maria Aparecida Azevedo Pereira da Silva.
Published: 1992
Language: eng
Number of pages: 158
Subjects: Food -- Sensory evaluation -- Technique.; Flavor -- Analysis.; Snack foods.; Corn products.
Notes: Typescript (photocopy)

Thesis (Ph. D.)--Oregon State University, 1993.

Includes bibliographical references.