Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04278-9.pdf
Reference39 articles.
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4. American Oil Chemists’ Society (2003) Official methods and recommended practices of the American oil chemists’ society. Champaign, IL, USA
5. Anderson G, Scott M (1991) Determination of product shelf life and activation energy for five drugs of abuse. Clin Chem 37(3):398–402
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