CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in Meats
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5), 596-598
- https://doi.org/10.1111/j.1365-2621.1970.tb04819.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Rancidity in Lean Fish Muscle. V. The Effect of Amino AcidsJournal of the Fisheries Research Board of Canada, 1966