Behavior of antioxidants during the baking and storage of pie crust
- 1 March 1954
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 31 (3), 108-112
- https://doi.org/10.1007/bf02612495
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The relative rates of destruction of propyl gallate and butylated hydroxyanisole in oxidizing lardJournal of Oil & Fat Industries, 1953
- Estimation of 2- and 3-tert-Butyl-4-hydroxyanisole IsomersAnalytical Chemistry, 1952
- Estimation of Antioxidants in Lard and ShorteningAnalytical Chemistry, 1951
- The determination of the peroxide values of edible fats and oils: The iodimetric methodJournal of the Society of Chemical Industry, 1946