Abstract
A 4: Many products are sensitive to oxygen. Fats and oils upon exposure to oxygen—especially in the presence of light—undergo chemical changes which lead to flavor alterations referred to as rancidity.
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© 1991 Springer Science+Business Media New York
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Hirsch, A. (1991). Why Is an Oxygen Barrier Required?. In: Flexible Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3908-7_4
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DOI: https://doi.org/10.1007/978-1-4615-3908-7_4
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