搜索结果: 1-1 共查到“食品科学技术基础学科 shrimp cracker”相关记录1条 . 查询时间(0.046 秒)
Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
shrimp cracker water activity peroxide value
font style='font-size:12px;'>
2009/7/7
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the ...