Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

LWT - Food Science and Technology - Tập 31 - Trang 169-176 - 1998
Kristina Andersson1, Hans Lingnert1
1SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, S-402 29 Göteborg, Sweden