STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

T. P. LABUZA; L. McNALLY; DENISE GALLAGHER; J. HAWKES; F. HURTADO

doi:10.1111/j.1365-2621.1972.tb03408.x

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

T. P. LABUZA, L. McNALLY, DENISE GALLAGHER, J. HAWKES, F. HURTADO

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

176 Scopus citations

Original language	English (US)
Pages (from-to)	154-159
Number of pages	6
Journal	Journal of food science
Volume	37
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1972.tb03408.x
State	Published - Jan 1972

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title = "STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation",

author = "LABUZA, {T. P.} and L. McNALLY and DENISE GALLAGHER and J. HAWKES and F. HURTADO",

year = "1972",

month = jan,

doi = "10.1111/j.1365-2621.1972.tb03408.x",

language = "English (US)",

volume = "37",

pages = "154--159",

journal = "Journal of Food Science",

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T1 - STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

AU - LABUZA, T. P.

AU - McNALLY, L.

AU - GALLAGHER, DENISE

AU - HAWKES, J.

AU - HURTADO, F.

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AN - SCOPUS:84987357732

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JO - Journal of Food Science

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STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

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