Publisher's Synopsis
Excerpt from Composition and Flavor Modification of Processed Peas
This report summarizes 6 years of research on a project directed toward improved canned pea flavor. In general, improve ment of the flavor of preserved foods is desirable to encourage increased consumption of the more nutritious commodities. More Specifically, improved flavor of the canned pea product would help to protect the substantial capital investment in the pea can ning industry of the United States. The report is divided into four sections (a) compositional studies, (b) flavor studies.
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