Die Bekämpfung des Fischigwerdens von Butter, insbesondere mit Hilfe von Antioxydantien
- 1 January 1953
- journal article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 55 (1) , 3-7
- https://doi.org/10.1002/lipi.19530550103
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Volatile cleavage products of autoxidized soybean oilJournal of Oil & Fat Industries, 1952
- The Origin of Oxidized Flavors and Factors Responsible for their Development in Milk and Milk ProductsJournal of Dairy Science, 1952
- Some observations on tetraethylthiuram disulphideRecueil des Travaux Chimiques des Pays-Bas, 1950
- The component acids of phosphatides present in cow's milk fatBiochemical Journal, 1941
- 228. Oxidation of the fat of butter during cold storageJournal of Dairy Research, 1939
- Ist Trimethylamin die Ursache des Fischigwerdens einer Butter?Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1939