Heat-induced changes during processing and use of edible fats
- 1 March 1966
- journal article
- Published by Cambridge University Press (CUP) in Proceedings of the Nutrition Society
- Vol. 25 (1) , 4-9
- https://doi.org/10.1079/pns19660004
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Dimer acid structures. the thermal dimer of methyl 10‐trans, 12‐trans, linoleateJournal of Oil & Fat Industries, 1964
- Fat oxidation. I.—Preparation ofTrans-trans methyl linoleate hydroperoxideJournal of the Science of Food and Agriculture, 1961
- The chemistry of polymerised oils. Part IV. Thermal polymerisation of some long-chain unsaturated fatty estersJournal of the Chemical Society, 1954