The properties and performance of poly AO™‐79; A nonabsorbable, polymeric antioxidant intended for use in foods
- 1 June 1977
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 54 (6) , 239-244
- https://doi.org/10.1007/bf02655163
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Poly(vinylamine hydrochloride). Synthesis and utilization for the preparation of water-soluble polymeric dyesJournal of the American Chemical Society, 1976
- Development of new, nonabsorbable polymeric antioxidants for use in foodsJournal of Oil & Fat Industries, 1976
- FLAVOR QUALITY AND STABILITY OF POTATO FLAKES: EFFECTS OF ANTIOXIDANT TREATMENTSJournal of Food Science, 1975
- Equilibrium vapor pressure of butylated hydroxyanisole and butylated hydroxytolune in high temperature oil solutionJournal of Oil & Fat Industries, 1975
- Improved techniques for testing fats and oils by the oxygen bomb methodJournal of Oil & Fat Industries, 1958
- The ortho-Alkylation of Phenols1The Journal of Organic Chemistry, 1957
- Behavior of antioxidants during the baking and storage of pie crustJournal of Oil & Fat Industries, 1954