The fatty acid content of selected foods before and after cooking
- 1 September 1952
- journal article
- conference paper
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 29 (9), 378-379
- https://doi.org/10.1007/bf02631463
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952
- Spectrophotometric Studies of the Oxidation of Fats. VI. Oxygen Absorption and Chromophore Production in Fatty Esters1Journal of the American Chemical Society, 1946
- Spectrophotometric Studies of the Oxidation of Fats. II. The Oxidation of Dienoic Fatty AcidsJournal of the American Chemical Society, 1945