Effect of oxygen uptake on quality of cooked, freeze-dried combination foods-Reference-Cited by-同舟云学术

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Effect of oxygen uptake on quality of cooked, freeze-dried combination foods

Published:1969-11 Issue:6 Volume:17 Page:1360-1363
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tuomy J. M.,Hinnergardt L. C.,Helmer R. L.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60166a060

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. WATER ACTIVITY AND TEMPERATURE EFFECTS ON LIPID OXIDATION IN MUSCLE FIBERS;Journal of Muscle Foods;1995-12

2. Effect of nitrogen flushing on shelf-life of packaged potato chips;Packaging Technology and Science;1994-03

3. OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH;Warmed-over Flavor of Meat;1987

4. KINETICS OF OXIDATION OF DEHYDRATED FOOD AT LOW OXYGEN PRESSURES;Journal of Food Processing and Preservation;1983-09

5. Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System;Journal of Food Science;1983-07

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