LONG-TERM STORAGE OF SOME DRY FOODS - A DISCUSSION OF SOME OF THE PRINCIPLES INVOLVED

[1] PRO-OXIDANT EFFECT OF SOME CARBONYL COMPOUNDS IN VEGETABLE OILS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (10) : 686 - &

[2] SOME FACTORS AFFECTING THE OXIDATION OF THE FAT OF DEHYDRATED HERRINGS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1950, 1 (01) : 28 - 34

[3] PHYSICAL ASPECTS OF IMPROVEMENT OF DOUGH BY FAT [J]. FOOD CHEMISTRY, 1977, 2 (01) : 57 - 70

[4] Biltcliffe D. O., 1972, Journal of Food Technology, V7, P63

[5] BILTCLIFFE DO, 1972, J FD TECHOL, V6, P423

[6] BUNNELL RH, 1965, AM J CLIN NUTR, V17, P1, DOI 10.1093/ajcn/17.1.1

[7] CUENDET LS, 1954, CEREAL CHEM, V31, P362

[8] RELEASE OF CARBON-DIOXIDE FROM DOUGH DURING BAKING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (04) : 351 - 357

[9] GREENE BE, 1966, FOOD TECHNOL-CHICAGO, V20, P1087

[10] GREER EN, 1954, CEREAL CHEM, V31, P439

[1] PRO-OXIDANT EFFECT OF SOME CARBONYL COMPOUNDS IN VEGETABLE OILS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (10) : 686 - &

[2] SOME FACTORS AFFECTING THE OXIDATION OF THE FAT OF DEHYDRATED HERRINGS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1950, 1 (01) : 28 - 34

[3] PHYSICAL ASPECTS OF IMPROVEMENT OF DOUGH BY FAT [J]. FOOD CHEMISTRY, 1977, 2 (01) : 57 - 70

[4] Biltcliffe D. O., 1972, Journal of Food Technology, V7, P63

[5] BILTCLIFFE DO, 1972, J FD TECHOL, V6, P423

[6] BUNNELL RH, 1965, AM J CLIN NUTR, V17, P1, DOI 10.1093/ajcn/17.1.1

[7] CUENDET LS, 1954, CEREAL CHEM, V31, P362

[8] RELEASE OF CARBON-DIOXIDE FROM DOUGH DURING BAKING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (04) : 351 - 357

[9] GREENE BE, 1966, FOOD TECHNOL-CHICAGO, V20, P1087

[10] GREER EN, 1954, CEREAL CHEM, V31, P439