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The effect of H2O2dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature

✍ Scribed by E. Özgül Evranuz

Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 94 KB
Volume: 102
Category: Article
ISSN: 1438-7697
DOI: 10.1002/(sici)1438-9312(200003)102:3<189::aid-ejlt189>3.0.co;2-o

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