Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

P. N. Jensen; B. Danielsen; G. Bertelsen; L. H. Skibsted; M. L. Andersen

Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

P. N. Jensen, B. Danielsen, G. Bertelsen, L. H. Skibsted, M. L. Andersen

38 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	91
Issue number	1
Pages (from-to)	25-38
Number of pages	14
ISSN	0308-8146
Publication status	Published - 2005

Cite this

Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. / Jensen, P. N.; Danielsen, B.; Bertelsen, G. et al.
In: Food Chemistry, Vol. 91, No. 1, 2005, p. 25-38.

Research output: Contribution to journal › Journal article › Research › peer-review

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