Untersuchungen über die Verwendung von butyliertem Hydroxytoluol als Antioxydans in Lebensmitteln
- 1 January 1956
- journal article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 58 (2), 112-118
- https://doi.org/10.1002/lipi.19560580207
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Behavior of antioxidants during the baking and storage of pie crustJournal of Oil & Fat Industries, 1954
- Antitoxidants, New Developments for Food UseJournal of Agricultural and Food Chemistry, 1954
- The relative rates of destruction of propyl gallate and butylated hydroxyanisole in oxidizing lardJournal of Oil & Fat Industries, 1953
- Quercetin als AntioxydansFette, Seifen, Anstrichmittel, 1953
- Studies on Antioxidants for Lard and Soap.Journal of Oil Chemists' Society, Japan, 1953