Oxidative deterioration of fats in cereal products
- 1 December 1945
- journal article
- conference paper
- Published by Springer Nature in Journal of Oil & Fat Industries
- Vol. 22 (12) , 334-336
- https://doi.org/10.1007/bf02641181
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- A preliminary comparison of the stabilizing effect of several recently proposed antioxidants for edible fats and oilsJournal of Oil & Fat Industries, 1944
- The antioxidant properties of nordihydroguaiaretic acidJournal of Oil & Fat Industries, 1944
- Some notes on the keeping quality of fats in baked goodsJournal of Oil & Fat Industries, 1941
- Rancidity problems in baked and fried food productsJournal of Oil & Fat Industries, 1941
- Rancidity in flaked breakfast cerealsJournal of Oil & Fat Industries, 1941
- Some factors affecting rancidityJournal of Oil & Fat Industries, 1934
- Tollowiness or Rancidity in Grain Products1Industrial & Engineering Chemistry, 1928
- Some Factors Concerned in the Autoxidation of FatsIndustrial & Engineering Chemistry, 1924