OXIDATION OF FAT IN MODEL SYSTEMS RELATED TO DEHYDRATED FOODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1960.tb00320.x/fullpdf
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3. 4. A. S. Henick, H. J. Togashi, and J. H. Mitchell, Antioxidant properties of egg yolk lipoproteins . No. 963 Pub. Series, QMF&CI (unpublished) (1958 ).
4. 338. The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milk
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