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EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS

Authors:
J.I. MatéDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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M.E. SaltveitDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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J.M. KrochtaDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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Article Category:
Research Article
Online Publication Date:
May 1994
Page(s):
537b–537
Volume/Issue:
Volume 29: Issue 5
Copyright:
© American Society for Horticultural Science 1994
DOI:
https://doi.org/10.21273/HORTSCI.29.5.537b
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Published-print:
01 May 1994
Published-print:
01 May 1994
J.I. MatéDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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,
M.E. SaltveitDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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, and
J.M. KrochtaDept. of Food Science and Tech., Univ. of California, Davis CA 95616

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Published-print:
01 May 1994
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