The cis, cis-Linoleic Acid Content of Heated Oils-Reference-Cited by-同舟云学术

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The cis, cis-Linoleic Acid Content of Heated Oils

Published:1968-04 Issue:2 Volume:1 Page:48-50
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Beare Joyee L.,Kennedy B.P.C.,Héroux C.M.A.

Publisher

Elsevier BV

Subject

General Medicine

Reference18 articles.

1. The total cis-methylene-interrupted fatty acids in Canadian margarines;Beare;Can. Med. Assoc. J.,1965

2. Variation in polyunsaturates of special margarines;Beare;Can. Med. Assoc. J.,1967

3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

4. Determination of polyunsaturated fatty acids in milk fat;Boatman;J. Dairy Sci.,1965

5. Dietary treatment of hyperlipidemia in nutrition and the inherited diseases of man;Brown,1966

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING;Journal of Food Lipids;1999-03

2. Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications;Canadian Institute of Food Science and Technology Journal;1983-10

3. Fatty acid methodology for heated oils;Journal of the American Oil Chemists Society;1970-12

4. The Chemical and Biological Properties of Heated and Oxidized Fats;Advances in Lipid Research;1969

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