A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation-Reference-Cited by-同舟云学术

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A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation

Published:1962-04 Issue:4 Volume:39 Page:226-229
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Pohle W. D.¹,Gregory R. L.¹,Taylor J. R.¹

Affiliation:

1. Research Laboratories; Swift & Company; Chicago Illinois

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference6 articles.

1. Official and Tentative Methods of the AOCS Active Oxygen Method

2. An accelerated stability test using the peroxide value as an index

3. An oxygen-absorption method for examination of fat

4. 1958 Petroleum Products and Lubricants 268

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lipids;Food Analysis;1994

2. DETERIORATION OF EDIBLE OILS, FATS AND FOODSTUFFS;Atmospheric Oxidation and Antioxidants;1993

3. Antioxidant activity of oxidation products of α-tocopherol and of its model compound 2,2,5,7,8-pentamethyl-6-chromanol;Lipids;1991-03

4. Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils;Journal of the American Oil Chemists' Society;1989-04

5. Antioxidant properties of synthetic 5-hydroxy-1,3-benzodioxole derivatives;Journal of Agricultural and Food Chemistry;1982-07

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