Chemical changes which take place in an edible oil during thermal oxidation
Author:
Affiliation:
1. Department of Food Technology; University of Illinois; UrbanaIllinois
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/BF02637894.pdf
Reference14 articles.
1. Standardization of spectrophotometric methods for determination of polyunsaturated fatty acids using pure natural acids
2. Analysis of fat acid oxidation products by countercurrent distribution methods. III. Methyl linolenate
3. Studies to Determine the Nature of the Damage to the Nutritive Value of some Vegetable Oils from Heat Treatment
4. Analysis of fat acid oxidation products by countercurrent distribution methods. III. Methyl linolenate
5. A comparative study of the nutritive value of thermally oxidized oils
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