APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERSa
- 1 January 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (1), 76-82
- https://doi.org/10.1111/j.1365-2621.1957.tb16985.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiationJournal of Oil & Fat Industries, 1955
- Measurement of oxidation in dried milk products with thiobarbituric acidJournal of Oil & Fat Industries, 1955
- A Procedure for Application of the Thiobarbituric Acid Test to MilkJournal of Dairy Science, 1951
- Antioxidants in aqueous fat systemsJournal of Oil & Fat Industries, 1951
- Butylated hydroxyanisole as an antioxidant for animal fatsJournal of Oil & Fat Industries, 1949
- THE REACTION BETWEEN THIOBARBITURIC ACID AND THE OXIDATION PRODUCTS OF CERTAIN LIPIDESJournal of Biological Chemistry, 1948