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Complex formation between oxidized lipids and egg albumin

  • Published:1964-04 Issue:4 Volume:41 Page:254-259
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Am Oil Chem Soc

Author:

Narayan K. A.1,Sugai Masuo12,Kummerow F. A.1

Affiliation:

1. ; The Burnsides Research Laboratory; University of Illinois; Urbana Illinois

2. Kato Company; Tokyo Japan

Funder

National Institutes of Health; U. S. Public Health Ser.; Dept. of Health, Education, and Welfare; and The American Dairy Assoc

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Cited by 38 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. Effect of breading and battering ingredients on performance of frying oils*;European Journal of Lipid Science and Technology;2014-02-21

2. Biochemistry of Seafood Processing;Food Biochemistry and Food Processing;2012-04-26

3. Effect of Albumen on TBA Values of Comminuted Poultry Meat;Journal of Food Science;2006-08-25

4. Aging of oily soils on textile materials: A literature review;Journal of Surfactants and Detergents;1998-07

5. Biochemical aspects;Food Storage Stability;1997-12-29
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