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Volumn 55, Issue 5, 2007, Pages 2004-2009

Shelf-life modeling of bakery products by using oxidation indices

Author keywords

Acceptance; Biscuits; Oxidation; Shelf life modeling

Indexed keywords

FAT; PEROXIDE;

EID: 33947605440     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063004h     Document Type: Article
Times cited : (61)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.