Factors in the development of oxidative rancidity in ready‐to‐eat crisp oatflakes
- 1 December 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (12), 817-824
- https://doi.org/10.1002/jsfa.2740091208
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The chemical composition of oats I. The oil and free fatty acid content of oats and groatsThe Journal of Agricultural Science, 1955
- The Flavour of PorridgeNature, 1954
- The measurement of lipase activity in oat productsJournal of the Science of Food and Agriculture, 1952
- The determination of the peroxide values of edible fats and oils: The iodimetric methodJournal of the Society of Chemical Industry, 1946
- Zur Chemie des Verderbens der Fette XX: Zur Charakteristik des fettantioxygenen Komplexes aus HaferChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1944