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

195 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,

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language = "English (US)",

volume = "37",

pages = "154--159",

journal = "Journal of food science",

issn = "0022-1147",

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AU - LABUZA, T. P.

AU - McNALLY, L.

AU - GALLAGHER, DENISE

AU - HAWKES, J.

AU - HURTADO, F.

PY - 1972/1

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M3 - Article

AN - SCOPUS:84987357732

SN - 0022-1147

VL - 37

SP - 154

EP - 159

JO - Journal of food science

JF - Journal of food science

IS - 1

ER -

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

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