The effect of temperature on the induction time of a stabilized oil
- 1 December 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (12) , 983-984
- https://doi.org/10.1007/bf02657549
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTSJournal of Food Science, 1977
- Accelerated shelf-life testing for oxidative rancidity in foods—A reviewFood Chemistry, 1977