Oxidation of Fat in Model Systems Related to Dehydrated Foods.a II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates
- 1 March 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (2), 198-203
- https://doi.org/10.1111/j.1365-2621.1961.tb00792.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- OXIDATION OF FAT IN MODEL SYSTEMS RELATED TO DEHYDRATED FOODSaJournal of Food Science, 1960
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954