Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies

Published 2010 View Full Article

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Title
Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 2, Pages 347-351
Publisher
Springer Nature
Online
2010-04-29
DOI
10.1007/s00217-010-1282-y

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