Identification of some rancidity measures at the end of the shelf life of sunflower oil
Author:
Affiliation:
1. Department of Nutrition and Food Science, American University of Beirut, Beirut; Lebanon
2. Department of Chemistry, American University of Beirut, Beirut, Lebanon
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500262
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4. Lipid oxidation – the other dimension;Fritsch C. W.;Inform,1994
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