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Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 2, 1997-02 ,pp. : 147-154

Academic Press

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Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

By Andersson K.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 169-176

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Physical and flavour stability of mayonnaise

By Depree J.A.   Savage G.P.  

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Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging

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Water Mobility in Glassy and Rubbery Solids as Determined by Oxygen-17 Nuclear Magnetic Resonance: Impact on Chemical Stability

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