Oxidative stability of potato chips determined by Rancimat-Reference-Cited by-同舟云学术

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Oxidative stability of potato chips determined by Rancimat

Published:1992-04 Issue:4 Volume:69 Page:335-337
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Barrera-Arellano D.,Esteves W.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference12 articles.

1. Hadorn, H., and K. Zurcher,Dtsch. Lebensm.-Rundsch. 70:57 (1974).

2. de Man, J.M., and L. de Man,J. Am. Oil Chem. Soc. 61:534 (1984).

3. Rauen-Miguel, A.M., W. Esteves, G. Stagenhauss and D. Barrera-Arellano,Bol. SBCTA 23:201 (1989).

4. Woestanburg, W.J., and J. Zaalberg,Fette Seifen Anstrichm. 88:53 (1986).

5. Frank, J., J.V. Geil and R. Freaso,Food Technol. 36:71 (1982).

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