✦ LIBER ✦

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

✍ Scribed by T. P. LABUZA; L. McNALLY; DENISE GALLAGHER; J. HAWKES; F. HURTADO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

STABILITY OF INTERMEDIATE MOISTURE FOODS

✍ T. P. LABUZA; SALLY CASSIL; A. J. SINSKEY 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 389 KB

Thiamin Stability in Simulated Intermedi

✍ A. ARABSHAHI; D.B. LUND 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 714 KB

STORAGE STABILITY OF INTERMEDIATE MOISTU

✍ L. N. KREISMAN; T. P. LABUZA 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

DETERMINATION OF MOISTURE CONTENT IN GLY

✍ GUILLERMO FAVETTO; JORGE CHIRIFE; GUALTERIO BARTHOLOMAI 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 223 KB

Prediction of water activity in intermed

✍ JORGE CHIRIFE 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 358 KB

Performance of lipid-based moisture barr

✍ Claire Bourlieu; Valérie Guillard; Hugh Powell; Baltasar Vallès-Pàmies; Stephane 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 483 KB