Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies

Author:

Lu Li-Xin,Xu Fang

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference13 articles.

1. Lu LX, Xu F (2009) Effect of light-barrier property of packaging film on the photo-oxidation and shelf-life of cookies based on accelerated tests. Packag Technol Sci 22:107–113

2. Pan DT (1997) Reasons of oil rancidity and the measures to ensure its quality. Tianjin Grain Oil Technol 2:6–7

3. Wang XQ, Yu SM, Liu YY (2003) Stability of oxygenation and antioxidant of oil. Meat Res 3:18–20

4. Xu XL (2004) Disscusion of Grease food and oleaginous food packaging technology. Guangdong Package 3:26–27

5. Xiang XW (2004) Study on plastic package of oil food. China Packag 2:80–82

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