A method for the determination of the extent of polymerization in frying fats and in fats extracted from fried foods
- 1 December 1963
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 40 (12), 711-712
- https://doi.org/10.1007/bf02609649
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Analyses of lipids and oxidation products by partition chromatography. Dimeric and polymeric productsJournal of Oil & Fat Industries, 1961