A laboratory method for determining the ability of antioxidants to stabilize fat in baked goods
- 1 October 1947
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 24 (10) , 325-327
- https://doi.org/10.1007/bf02643503
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A preliminary comparison of the stabilizing effect of several recently proposed antioxidants for edible fats and oilsJournal of Oil & Fat Industries, 1944
- Determination of Gallic Acid Added to Fats and OilsIndustrial & Engineering Chemistry Analytical Edition, 1944
- The antioxidant properties of nordihydroguaiaretic acidJournal of Oil & Fat Industries, 1944
- A study of methods of accelerating the swift stability testJournal of Oil & Fat Industries, 1942
- An accelerated stability test using the peroxide value as an indexJournal of Oil & Fat Industries, 1933