Author:
Belitz Hans-Dieter,Grosch Werner,Schieberle Peter
Publisher
Springer Berlin Heidelberg
Reference81 articles.
1. Allen, J. C., Hamilton, R. J.: Rancidity in food. 3rd edition. Blackie Academic Professional, London, 1996
2. Andersson, R. E., Hedlund, C. B., Jonsson, U.: Thermal inactivation of a heat-resistant lipase produced by the psychotrophic bacterium Pseudomonas fluoreszens. J. Dairy Sci. 62, 361 (1979)
3. Badings, H. T.: Cold storage defects in butter and their relation to the autoxidation of unsaturated fatty acids. Ned. Melk Zuiveltijdschr. 24, 147 (1970)
4. Barnes, P. J.: Lipid composition of wheat germ and wheat germ oil. Fette Seifen Anstrichm. 84, 256 (1982)
5. Bergelson, L. D.: Diol lipids. New types of naturally occurring lipid substances. Fette Seifen Anstrichm. 75, 89 (1973)