Free Fatty Acids and Rancidity in Relation to Animal By-Product Protein Concentrates
Open Access
- 1 January 1941
- journal article
- Published by Elsevier in Poultry Science
- Vol. 20 (1) , 36-41
- https://doi.org/10.3382/ps.0200036
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Some Causes and Effects of a High Free Fatty Acid Content of the Meatscraps in Poultry RationsPoultry Science, 1936
- An accelerated stability test using the peroxide value as an indexJournal of Oil & Fat Industries, 1933
- Effect of Storage on Vitamin A in Dried FoodsIndustrial & Engineering Chemistry, 1933
- THE OXIDATIVE DESTRUCTION OF VITAMINS A AND EJAMA, 1927