The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil
Author:
Affiliation:
1. ; Graduate School of Agricultural Science; Tohoku University; 1-1 Tsutsumidori-Amamiyamachi 981-8555 Aoba, Sendai Japan
2. Miyagi Prefectural Institute of Technology; 981-3208 Izumi, Senda Japan
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference9 articles.
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2. Fat Oxidation at Low Oxygen Pressure. I. Kinetic Studies on the Rate of Fat Oxidation in Emulsions;Marcuse;J. Am. Oil Chem. Soc.,1968
3. The Role of Food Science & Technology in the Freeze Dehydration of Foods;Goldblith;Food Technol.,1963
4. A Simple Method for Estimating Carbonyl Content in Peroxide-Containing Oils;Chiba;J. Am. Oil Chem. Soc.,1989
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