Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Polymerization , I. The Relation of Autoxidation to Decrease in the Nutritional Value of Heated Linseed Oi
- 1 April 1951
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 43 (4), 533-539
- https://doi.org/10.1093/jn/43.4.533
Abstract
Earle W. Crampton, R. H. Common, Florence A. Farmer, F. Marion Berryhill, L. Wiseblatt; Studies to Determine the Nature of the Damage to the Nutritive Value ofKeywords
This publication has 5 references indexed in Scilit:
- The Effect of Heat Treatment on the Nutritional Value of some Vegetable OilsJournal of Nutrition, 1951
- Iodimetric methods of estimating peroxidic oxygenThe Analyst, 1948
- Studies on the heat polymerization and solvent segregation of vegetable oilsJournal of Oil & Fat Industries, 1947
- A preliminary comparison of the stabilizing effect of several recently proposed antioxidants for edible fats and oilsJournal of Oil & Fat Industries, 1944
- A study of the antioxidant effectiveness of several compounds on vegetable fats and oilsJournal of Oil & Fat Industries, 1944