Determination of BHA and BHT in Denyarated Mashed Potatoes
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 589-592
- https://doi.org/10.1111/j.1365-2621.1982.tb10130.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Verbesserte Erfassungsgrenzen phenolischer Antioxidantien mittels differentieller Puls-VoltrammetricZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Effect of pre-cooking in potato granule production by a freeze-thaw processPotato Research, 1978
- RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE‐ DRIED FOOD SYSTEMSJournal of Food Science, 1978
- Rapid voltammetric method for the estimation of tocopherols and antioxidants in oils and fatsAnalytical Chemistry, 1973