Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips

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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...

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Bibliographic Details
Main Authors:	Ammawath, Wanna, Che Man, Yaakob, Yusof, Salmah, A. Rahman, Russly
Format:	Article
Language:	English
Published:	2002
Online Access:	http://psasir.upm.edu.my/id/eprint/114749/ http://psasir.upm.edu.my/id/eprint/114749/1/114749.pdf

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