Antioxidant Analysis, Determination of Antioxidants in Edible Fats
- 1 December 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (12), 1018-1022
- https://doi.org/10.1021/jf60070a003
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Butylated Hydroxyanisole in Lard and Shortening Control AnalysisAnalytical Chemistry, 1951
- Estimation of Antioxidants in Lard and ShorteningAnalytical Chemistry, 1951