Stability of peroxidised oils and fat to high temperature heating
- 1 June 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (6) , 689-696
- https://doi.org/10.1002/jsfa.2740250610
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPSJournal of Food Science, 1971
- Oxidation of .beta.-carotene. Site of initial attackThe Journal of Organic Chemistry, 1970
- Free radical additions to esters of unsaturated fatty acids. Preparation of dicarboxylic acids and other polyfunctional productsJournal of Oil & Fat Industries, 1965
- Kinetic studies in the chemistry of rubber and related materials. II. The kinetics of oxidation of unconjugated olefinsTransactions of the Faraday Society, 1946