Effect of an oxygen scavenger on the stability of preservative-free flour tortillas. [electronic resource]
Producer: 20120612Description: S1-9 p. digitalISSN:- 1750-3841
- Antioxidants -- chemistry
- Bacteria, Aerobic -- growth & development
- Bread -- analysis
- California
- Chemical Phenomena
- Colony Count, Microbial
- Color
- Diet -- ethnology
- Flour -- analysis
- Food Handling
- Food Packaging
- Fungi -- growth & development
- Hot Temperature -- adverse effects
- Humidity -- adverse effects
- Materials Testing
- Mechanical Phenomena
- Microbial Viability
- Refrigeration
- Triticum -- chemistry
- Water -- analysis
No physical items for this record
Publication Type: Comparative Study; Journal Article
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