Comparison of oxygen bomb method to other methods for measuring oxidative stability of peanuts and peanut products-Reference-Cited by-同舟云学术

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Comparison of oxygen bomb method to other methods for measuring oxidative stability of peanuts and peanut products

Published:1973-09 Issue:9 Volume:50 Page:377-380
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Blankenship B. R.¹,Holaday C. E.¹²,Barnes P. C.¹,Pearson J. L.¹

Affiliation:

1. National Peanut Research Laboratory; SR, ARS, USDA; P.O. Box 637 Dawson Georgia 31742

2. National Peanut Research Lab.; SR, ARS, USDA; P.O. Box 637 Dawson GA 31742

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Autoxidation Measurements of Fatty Oils Using Barcroft-Warburg Apparatus

2. Note: Concerning the effect of varying the conditions of the air blowing accelerated test for oils and fats

Cited by 6 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. Accelerated Stability Tests;Analysis of Lipid Oxidation;2005-05

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

3. Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time;Journal of Food Science;1982-03

4. A NEW PACKAGING METHOD FOR PEANUTS AND PECANS;Journal of Food Science;1979-09

5. A METHOD FOR ESTIMATING PEANUT MATURITY;Journal of Food Science;1979-01

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