Protein Content of Various Processed Edible Oils-Reference-Cited by-同舟云学术

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Protein Content of Various Processed Edible Oils

Published:1973-10 Issue:4 Volume:6 Page:289-290
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Tattrie N.H.,Yaguchi M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference8 articles.

1. On allergy tocottonseed oil;Bernton;J. Amer. Med. Assn.,1949

2. Amino acids on hands;Hamilton;Nature,1965

3. L’Huile de palme en margarinerie. Critères de qualité imposés en Suède et quelques analyses comparatives d’huiles combustibles;Johansson;Oléagineux,1971

4. Determination of total phosphorus in organic compounds;King;Biochem. J.,1932

5. Survival of pathogenic bacteria in some pharmaceutical oils;Myers;Can. J. Pharmac. Sci.,1969

Cited by 14 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. Safety assessment of EPA+DHA canola oil by fatty acid profile comparison to various edible oils and fat-containing foods and a 28-day repeated dose toxicity study in rats;Food and Chemical Toxicology;2019-02

2. Approaches To Establish Thresholds for Major Food Allergens and for Gluten in Food;Journal of Food Protection;2008-05-01

3. Safety Assessment of Insect-Protected Cotton;Biotechnology and Safety Assessment;2003

4. Allergenicity of refined vegetable oils;Food and Chemical Toxicology;2000-04

5. Isolation and characterization of proteic allergens in refined peanut oil;Clinical & Experimental Allergy;1998-07

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