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Jump to: Article Number of items: 1. ArticleMarasca, E. and Greetham, D. and Herring, S.D. and Fisk, Ian D. (2015) Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. Food Chemistry, 199 . pp. 81-86. ISSN 0308-8146 |
From 30 July 2018 the research publications of UK based University of Nottingham authors will be handled through the Research Information System (RIS).
To deposit an article after this date please Login to RIS and use the Outputs tab to Add New Output.
(See this blog for further information about this transition.)
To deposit an article after this date please Login to RIS and use the Outputs tab to Add New Output.
(See this blog for further information about this transition.)
