DEVELOPMENT OF A MATHEMATICAL MODEL FOR OXIDATION OF POTATO CHIPS AS A FUNCTION OF OXYGEN PRESSURE, EXTENT OF OXIDATION AND EQUILIBRIUM RELATIVE HUMIDITY
- 1 September 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (5) , 673-678
- https://doi.org/10.1111/j.1365-2621.1972.tb02723.x
Abstract
No abstract availableKeywords
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