Autoxidation of Fish Oils. II. Changes in the Carbonyl Distribution of Autoxidizing Salmon Oilsa,b
- 1 May 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (3) , 305-312
- https://doi.org/10.1111/j.1365-2621.1963.tb00202.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Use of ion-exchange resins in the micro analysis of 2,4-dinitrophenylhydrazonesMicrochemical Journal, 1962
- A compound responsible for metallic flavour in dairy products: I. Isolation and identificationJournal of Dairy Research, 1962
- Girard T Reagent for CarbonylsNature, 1961
- Autoxidation of Fish Oils. I. Identification of Volatile Monocarbonyl Compounds from Autoxidized Salmon Oila, b, cJournal of Food Science, 1961
- CARBONYLS IN OXIDIZING FAT III. THE DISTRIBUTION OF’VOLATILE and NON‐VOLATILE CARBONYLSaJournal of Food Science, 1960
- Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed creamJournal of Dairy Research, 1960
- Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfatJournal of Dairy Research, 1960
- The volatile compounds associated with tallowy and painty flavours in butterfatJournal of Dairy Research, 1960
- CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITYa,bJournal of Food Science, 1958
- Reactions of free radicals associated with low temperature oxidation of paraffinsDiscussions of the Faraday Society, 1951