INFLUENCE OF PACKAGE CONSTRUCTION ON STABILITY OF POTATO-CHIPS EXPOSED TO FLUORESCENT LIGHTING

被引：6

作者：

KUBIAK, CL ^{[1
]}

AUSTIN, JA ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 09期

关键词：

D O I：

10.4315/0362-028X-45.9.801

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：801 / 805

页数：5

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[5]

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[9] EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS [J].

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