Bull. Spec. CORESTA Congress, Vienna, 1984, p. 77, ST17, ISSN.0525-6240
The change of nitrogen containing compounds of Burley tobacco during the roasting and saucing technology
SZANTAINE KOEHEGYI C.
Kerteszeti Egyetem, Elelmiszerkemiai Tanszeki Csoport, Budapest, Hungary
Different roasting and saucing technology with Burley Tobacco were tested under laboratory conditions. Four different saucing materials were used : diethyleneglycole, glycerine, sorbitol and invert sugar in different concentrations on the Burley...