Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Subject "Fat oxidation"
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Effect of Packaging and Storage 'I'ernper atu re on the Shelf Life of Crisps frorn four Kenyan Potato Cultivars
(Department of Food Science, Nutrition and Technology, 2011)Potato crisps are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects ...