The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life tests
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
pages
p. 1-20
url
ISSN
2664-5513
2663-1741
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
lipid oxidation
potato chips
descriptive sensory analysis
fatty acid composition
classifier
TTÜ department
Leppik, K., Lang, H., Kuhtinskaja, M., Rosenvald, S. The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life tests // Journal of Food Stability (2022) vol. 5, 2, p. 1-20.