Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products - Impact of viscosity on oxygen diffusivity in different mixtures of Miglyol 829/Gel T measured at 20°C.
Fiche du document
Date
29 janvier 2020
Type de document
Périmètre
Identifiant
- doi: 10.15454/WEVZOR
Source
Collection
Sujets proches
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 - Impact of viscosity on oxygen diffusivity in different mixtures of Miglyol 829/Gel T measured at 20°C. », Recherche Data Gouv, ID : 10.15454/WEVZOR
Métriques
Partage / Export
Résumé
value unavailable