Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products - Oxygen diffusivity of water for temperature ranging from 10 to 40°C
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Date
29 janvier 2020
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- doi: 10.15454/HX3CZ8
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Food habits Foraging behavior Foods Feeding behavior Products, Manufactured Manufactured goods Products Manufactured products FoodsCiter ce document
Chaix Estelle et al., « Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products - Oxygen diffusivity of water for temperature ranging from 10 to 40°C », Recherche Data Gouv, ID : 10.15454/HX3CZ8
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