Comparative study of oxidation in canned foods with a combination of vegetables and covering oils
The effects of sunflower (SFO), extra-virgin olive (EVO), and soybean oils (SBO), in combination with canned aubergins and dried tomatoes were studied during an accelerated shelf-life trial. Hydrolytic and oxidative quality parameters was determined and a sensorial test was run. For both canned vege...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2015-06-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |