Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

出版年份 2016 全文链接

标题

作者

关键词

Color, Lipid oxidation, Maillard reaction, Oxygen transmission rate, Water vapor transmission rate

出版物

JOURNAL OF FOOD ENGINEERING

Volume 183, Issue -, Pages 65-73

出版商

Elsevier BV

发表日期

2016-03-30

DOI

10.1016/j.jfoodeng.2016.03.021

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