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

✍ Scribed by DIETRICH G. QUAST; MARCUS KAREL; WILLIAM M. RAND

• Book ID: 108799773
• Publisher: Institute of Food Technologists
• Year: 1972
• Tongue: English
• Weight: 698 KB
• Volume: 37
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1972.tb02723.x