Oxidation of Fat in Model Systems Related to Dehydrated Foods. II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates-Reference-Cited by-同舟云学术

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Oxidation of Fat in Model Systems Related to Dehydrated Foods. II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates

Published:1961-03 Issue:2 Volume:26 Page:198-203
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BISHOV S. J.,HENICK A. S.,KOCH ROBERT B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1961.tb00792.x/fullpdf

Reference19 articles.

1. S. J. Bishov, A. S. Henick, and R. B. Koch , 1960 . Oxidation of fat in model systems related to dehydrated foods . Food Research.

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