Effect of selected antioxidants on the stability of dehydrated mashed potatoes

Food Additives and Contaminants

Volumn 6, Issue 2, 1989, Pages 201-207

  Baardseth, Pernille ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Antioxidants

Indexed keywords

2-TERT-BUTYLHYDROQUINONE; 6-O-PALMITOYLASCORBIC ACID; ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; ASCORBIC ACID 6 PALMITATE; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; DRUG DERIVATIVE; FOOD PRESERVATIVE; HYDROQUINONE DERIVATIVE; TERT BUTYLHYDROQUINONE;

ARTICLE; COLOR; FOOD PRESERVATION; POTATO;

ANTIOXIDANTS; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; BUTYLATED HYDROXYTOLUENE; COLOR; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROQUINONES; POTATOES; VITAMIN E;

EID: 0024650935     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652038909373775     Document Type: Article

References (9)

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