Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato
Crossref DOI link: https://doi.org/10.1007/s11947-015-1628-3
Published Online: 2015-10-26
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Hongchao
Bhunia, Kanishka
Kuang, Pengqun
Tang, Juming
Rasco, Barbara
Mattinson, D. Scott
Sablani, Shyam S.
Funding for this research was provided by:
USDA-NIFA (2011–68003-20096.)
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