Effect of storage temperature on the oxygen uptake of cooked, freeze-dried combination foods

Publisher Website

1 May 1970

journal article
Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry

Vol. 18 (5), 899-901
https://doi.org/10.1021/jf60171a026

Abstract

No abstract available

Keywords

FREEZE DRIED

Cited by 5 articles