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

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J.I. Maté Dept. of Food Science and Tech., Univ. of California, Davis CA 95616

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

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

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J.I. Maté Dept. of Food Science and Tech., Univ. of California, Davis CA 95616

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

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

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