The deterioration of fat in foods
- 20 May 1939
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 58 (20) , 479-484
- https://doi.org/10.1002/jctb.5000582002
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- The effect of the composition of butterfat on its susceptibility of oxidationJournal of Oil & Fat Industries, 1937
- Antioxidants and the Autoxidation of Fats. IX. The Antioxidant Properties of the TocopherolsJournal of the American Chemical Society, 1937
- ACTION OF MICROÖRGANISMS ON FATSJournal of Food Science, 1937
- Society of chemical industy, 1937Journal of the Society of Chemical Industry, 1937
- Market reportJournal of the Society of Chemical Industry, 1937
- The Effect of Active Soybean on Vitamin AIndustrial & Engineering Chemistry, 1936
- The Liquid-Phase Photochemical Chlorination of 2-Chloro-2-methylpropane and Some Related Compounds1Journal of the American Chemical Society, 1936
- Studies in fat metabolism in the fowlBiochemical Journal, 1934
- The action of microorganisms on fatsJournal of Oil & Fat Industries, 1933
- The effect of light on the oxidation of fatsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931