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The protective effect of packaging material against photo-oxidation. III. Study of pH and colour of yoghurts during storage

, : The protective effect of packaging material against photo-oxidation. III. Study of pH and colour of yoghurts during storage. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 79(4): 378-391

Natural, strawberry, mocca and chocolate yoghurts in brown glass or colourless transparent polystyrene containers were kept at 7 degrees C and at 0 or 2000 lux for 21 days, during which their pH was measured and their colour assessed by spectrophotometric determination of the Hunter parameters L (luminance), a (red/green) and b (yellow/blue).


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