Antunez, Priscilla D <br/><br/>
Effect of an oxygen scavenger on the stability of preservative-free flour tortillas.  [electronic resource] 

 -  Journal of food science  Jan 2012 
 - S1-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02470.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Bacteria, Aerobic--growth & development<br/>Bread--analysis<br/>California<br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Color<br/>Diet--ethnology<br/>Flour--analysis<br/>Food Handling<br/>Food Packaging<br/>Fungi--growth & development<br/>Hot Temperature--adverse effects<br/>Humidity--adverse effects<br/>Materials Testing<br/>Mechanical Phenomena<br/>Microbial Viability<br/>Refrigeration<br/>Triticum--chemistry<br/>Water--analysis