The analytical determination of mineral oil in bread and buns: The effect of varying composition of these baked goods on mineral oil absorption-Reference-Cited by-同舟云学术

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The analytical determination of mineral oil in bread and buns: The effect of varying composition of these baked goods on mineral oil absorption

Published:1951-10 Issue:10 Volume:2 Page:434-443
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cookson M. A.,Coppock J. B. M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference11 articles.

1. Association of Official Agricultural Chemists (1945). Official and Tentative Methods of Analysis, 6th ed, p. 510 (Washington, D. C.: Association of Official Agricultural Chemists).

2. PARTITION HYPOTHESIS FOR INTESTINAL ABSORPTION OF FAT

3. British Pharmacopoeia (1948). p. 761 (London: Constable & Co.).

Cited by 1 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. Ultra-violet spectrophotometric estimation of the quality of mineral oils extracted from bread;The Analyst;1953

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