## Abstract The flavour changes and extent of oxidation in crisps that had been exposed to light were studied by flavour difference assessment and peroxide value. When the crisps were examined immediately after illumination, both mean flavour difference ratings and peroxide values increased with th
β¦ LIBER β¦
Gamma Irradiation and Enriched CO2 Atmosphere Storage Effects on the Light-induced Greening of Potatoes
β Scribed by R. ZIEGLER; S. H. SCHANDERL; P. MARKAKIS
- Book ID
- 108798795
- Publisher
- Institute of Food Technologists
- Year
- 1968
- Tongue
- English
- Weight
- 336 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-1147
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