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Food Reviews International Volume 10, 1994 - Issue 1
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Original Articles

Potato flavor

Joseph A. Maga Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, 80523, USA
Pages 1-48 | Published online: 03 Nov 2009
 
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Abstract

The desirable and nondesirable volatile and nonvolatile flavor compounds identified in raw and processed potato products are discussed relative to their occurrence, formation, and control.

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