Research Note: Ethoxyquin and Ethylenediaminetetraacetic Acid for the Prevention of Rancidity in Rice Bran Stored at Elevated Temperature and Humidity for Various Lengths of Time
Open Access
- 1 March 1989
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 68 (3) , 438-442
- https://doi.org/10.3382/ps.0680438
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effect of Rancidity on the Feeding Value of Rice Bran for ChickensPoultry Science, 1982
- Nutritional influence on cellular antioxidant defense systemsThe American Journal of Clinical Nutrition, 1979
- Effect of autoclaving, hot‐water treating, parboiling and addition of ethoxy‐quin on the value of rice bran as a dietary ingredient for chickensBritish Poultry Science, 1977
- The expansion and extraction of rice branJournal of Oil & Fat Industries, 1965
- Tocopherol oxidation in fats. Hydrogenated soybean oilJournal of Oil & Fat Industries, 1959