Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 91 |
| Issue number | 1 |
| Pages (from-to) | 25-38 |
| Number of pages | 14 |
| ISSN | 0308-8146 |
| Publication status | Published - 2005 |
ID: 7936604