KINETICS OF OXIDATION OF DEHYDRATED FOOD AT LOW OXYGEN PRESSURES

被引：25

作者：

KACYN, LJ ^{[1
]}

SAGUY, I ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1983年 / 7卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1983.tb00674.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：161 / 178

页数：18

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