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Shelf-life modeling of bakery products by using oxidation indices

Sonia Calligaris1, Lara Manzocco, Giuditta Kravina

  • 1Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy. sonia.calligaris@uniud.it

Journal of Agricultural and Food Chemistry
|February 10, 2007
PubMed

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