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Shelf-life Assessment of Food Undergoing Oxidation-A Review

Sonia Calligaris1, Lara Manzocco1, Monica Anese1

  • 1a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy.

Critical Reviews in Food Science and Nutrition
|March 10, 2015
PubMed

Keywords:
Shelf lifeaccelerated testacceptability limitkinetic modelingoxidation

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