Changes in Oxidative Stability of Selected Bakery Products...

Food Science and Technology Research 2004 Vol. 10; Iss. 4

Changes in Oxidative Stability of Selected Bakery Products during Shelf Life

DAGLIOGLU, Orhan, TASAN, Murat, GECGEL, Umit, DAGLIOGLU, Figen
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Volume:
10
Year:
2004
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.10.464
File:
PDF, 495 KB
english, 2004
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