LIGHT-INDUCED FLAVOUR DETERIORATION. EXPOSURE OF POTATO CRISPS TO LIGHT AND ITS EFFECT ON SUBSEQUENT STORAGE IN THE DARK
- Author
- CHAN HWS; LEVETT G; GRIFFITHS NM
FOOD RES. INST., NORWICH NR4 7UA, GBR - Source
- J. SCI. FOOD AGRIC.; GBR; DA. 1978; VOL. 29; NO 12; PP. 1055-1060; BIBL. 15 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POMME DE TERRE DESHYDRATEE ENTREPOSAGE PROPRIETE ORGANOLEPTIQUE LEGUME QUALITE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- WAREHOUSING ORGANOLEPTIC PROPERTIES VEGETABLE QUALITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7910270368
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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