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The effect of oxygen concentration and moisture in the package environment on the oxidative rancidity of fatty foods.
Nambudiry, D. D. (1974) The effect of oxygen concentration and moisture in the package environment on the oxidative rancidity of fatty foods. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | oxidative rancidity, food packaging, food lipids |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Sep 2022 07:00 |
| Last Modified: | 09 Sep 2022 07:00 |
| URI: | http://ir.cftri.res.in/id/eprint/15692 |
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