Comparison of four accelerated stability methods for lard and tallow with and without antioxidants-Reference-Cited by-同舟云学术

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Comparison of four accelerated stability methods for lard and tallow with and without antioxidants

Published:1998-10 Issue:10 Volume:75 Page:1441-1443
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Liang Chao¹,Schwarzer Koen²

Affiliation:

1. Kemin Industries (Asia) Pte Ltd.; 12 Senoko Drive 758200 Singapore

2. Kemin Europa N.V.; Industriezone Wolfstee; 2200 Herentals Belgium

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference12 articles.

1. In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids;Frankel;Trends Food Sci. Technol.,1993

2. Accelerated Stability Methods;Wan,1995

3. Measurement of Rancidity;Rossell,1994

4. Antioxidants: Technical and Regulatory Considerations;Pratt;Bailey's Industrial Oil and Fat Products,1996

5. meeting note of panel discussion on 'Food Lipid Stability and Antioxidants' at 1996 AOCS Annual Meeting & Expo;Cuppett;INFORM,1997

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