New process for the production of better‐quality rapeseed oil and meal. I. Effect of heat treatments on enzyme destruction and color of rapeseed oil
- 1 March 1968
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 45 (3) , 194-196
- https://doi.org/10.1007/bf02915350
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Mustard seed processing: Improved methods for isolating the pungent factor and controlling protein qualityJournal of Oil & Fat Industries, 1965
- GROWTH DEPRESSING FACTORS IN RAPESEED OIL MEAL: V. THE EFFECTS OF MYROSINASE ACTIVITY ON THE TOXICITY OF THE MEALCanadian Journal of Animal Science, 1963
- Enzymatic process for mustard seed to produce oil, meal, and allyl isothiocyanateBiotechnology & Bioengineering, 1963
- Mustard seed processing: Bland protein meal, bland oil, and allyl isothiocyanate as a by‐productJournal of Oil & Fat Industries, 1962
- Rapeseed Oil Meal StudiesPoultry Science, 1961