CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITYa,b
- 1 November 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (6) , 626-634
- https://doi.org/10.1111/j.1365-2621.1958.tb17614.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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