Action of Microorganisms on the Peroxides and Carbonyls of Fresh Lard
- 1 January 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (1) , 75-78
- https://doi.org/10.1111/j.1365-2621.1969.tb14365.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Action of Microorganisms on the Peroxides and Carbonyls of Rancid FatJournal of Food Science, 1968
- Section D. Dairy chemistry. The formation and metabolism of methyl ketones and related compoundsJournal of Dairy Research, 1966
- Direct Quantitative Isolation of Monocarbonyl Compounds from Fats and Oils.Analytical Chemistry, 1963
- Use of ion-exchange resins in the micro analysis of 2,4-dinitrophenylhydrazonesMicrochemical Journal, 1962
- Paper Chromatography of 2,4-Dinitrophenylhydrazones. Resolution of 2-Alkanone, n-Alkanal, Alk-2-enal, and Alk-2,4-dienal DerivativesAnalytical Chemistry, 1959
- Rate studies of unsaturated fatty acid oxidation catalyzed by hematin compoundsJournal of Oil & Fat Industries, 1959
- Methods for determining peroxide in lipidsJournal of the Science of Food and Agriculture, 1952
- Studies on degradation of fats by microorganisms. I. Preliminary investigations on enzyme systems involved in the spoilage of fatsArchives of Biochemistry and Biophysics, 1951
- THE ACTION OF MICRO-ORGANISMS ON FAT: III. OXIDATION AND HYDROLYSIS OF TRIOLEIN BY PURE CULTURES OF BACTERIACanadian Journal of Research, 1941