The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life tests
author
Leppik, Kärt
Lang, Hanna
Kuhtinskaja, Maria
Rosenvald, Sirli
statement of authorship
Kärt Leppik, Hanna Lang, Maria Kuhtinskaja, Sirli Rosenvald
source
Journal of Food Stability
publisher
FTD Resources Publisher
journal volume number month
vol. 5, 2
year of publication
2022
pages
p. 1-20
url
https://doi.org/10.36400/J.Food.Stab.5.2.2022-0015
https://www.ajol.info/index.php/jfs/article/view/233766
subject term
rasvhapped
oksüdatsioon
kartulitooted
meeleelundid
keyword
lipid oxidation
potato chips
accelerated shelf-life test
descriptive sensory analysis
fatty acid composition
ISSN
2664-5513
2663-1741
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.2
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise