RETARDATION OF FAT AUTOXIDATION IN DRIED MILKS
- 1 July 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (4) , 298-303
- https://doi.org/10.1111/j.1365-2621.1944.tb16691.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- ANTIOXIDANT ACTIVITY IN SOURCES OF THE B VITAMINSPublished by Elsevier ,1943
- The Prevention of Oxidized Flavor in Milk and Ice Cream by the Use of Concentrated Milk ProductsJournal of Dairy Science, 1943
- Thiourea and Wound RepairBMJ, 1942
- EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS 1Journal of Food Science, 1941
- Effect of Condensing on the Development of Oxidized FlavorJournal of Dairy Science, 1940
- Antioxidants and the Autoxidation of Fats. IIJournal of the American Chemical Society, 1934
- Spectres d'absorption de thiurées Contribution à l'étude de la constitution de la thiuréeHelvetica Chimica Acta, 1928