Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (5) , 393-401
- https://doi.org/10.1002/jsfa.2740360512
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effectiveness of antioxidants on the stability of banana chipsJournal of the Science of Food and Agriculture, 1984
- Stability of tapioca chips fried in RBD palm olein treated with antioxidantsJournal of Oil & Fat Industries, 1984
- Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature ConditionsJournal of Food Science, 1983
- Effectiveness of antioxidants in refined, bleached and deodorized palm oleinJournal of Oil & Fat Industries, 1983
- Antioxidants in soya oilJournal of Oil & Fat Industries, 1981
- Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion methodInternational Journal of Food Science & Technology, 1981
- Oxidation and antioxidants in fat and oil processingJournal of Oil & Fat Industries, 1978
- Effect of antioxidants on refined palm oilJournal of Oil & Fat Industries, 1975
- Antioxidants for food fats and oilsJournal of Oil & Fat Industries, 1972
- Keeping properties of edible oils—Part I. The use of accelerated tests for assessment of the keeping properties of oils and the value of antioxidantsJournal of Oil & Fat Industries, 1962