REDUCTION OF ROASTED PEANUT LIPID OXIDATIVE RANCIDITY BY POWER ULTRASOUND AND EDIBLE COATINGS CONTAINING NATURAL EXTRACTS.
| Autor: | WAMBURA, PETER, YANG, WADE1, MWAKATAGE, NASSON1 |
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| Zdroj: | Journal of Food Process Engineering. Oct2010, Vol. 33 Issue 5, p883-898. 16p. |
| Databáze: | Business Source Ultimate |
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