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

被引：27

作者：

QUAST, DG

RAND, WM

KAREL, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02723.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：673 / &

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