COMPUTER SIMULATION OF STORAGE LIFE OF FOODS UNDERGOING SPOILAGE BY 2 INTERACTING MECHANISMS

被引：28

作者：

QUAST, DG

KAREL, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02724.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：679 / &

共 12 条

[1]

DURICHEN K, 1970, VERPACKUNGS RUNDSCHA, P35

[2]

JURIN V., 1963, FOOD TECHNOL, V17, P104

[3]

KAGHAN WS, 1968, 30 ANN PACK FOR NY

[4]

Karel M., 1964, MODERN PACKAGING, V37, P123

[5]

KAREL M, 1969, F4160968C0015 CONTR

[6]

Labuza TP, 1969, FOOD TECHNOL, V24, P35

[7] COMPUTER-AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE [J].

MIZRAHI, S ;

LABUZA, TP ;

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :799-&

[8] DEVELOPMENT OF A MATHEMATICAL-MODEL FOR OXIDATION OF POTATO CHIPS AS A FUNCTION OF OXYGEN-PRESSURE, EXTENT OF OXIDATION AND EQUILIBRIUM RELATIVE HUMIDITY [J].

QUAST, DG ;

RAND, WM ;

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :673-&

[9] TECHNIQUE FOR DETERMINING OXYGEN CONCENTRATION INSIDE PACKAGES [J].

QUAST, DG ;

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :490-&

[10] EFFECTS OF ENVIRONMENTAL FACTORS ON OXIDATION OF POTATO CHIPS [J].

QUAST, DG ;

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :584-&

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