Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips
A storage study of deep-fat-fried banana chips was carried out for 8 weeks at ambient temperature (27°C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low-density polyethylene (LDPE). The physicochemical and sensory char...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114749/1/114749.pdf |