Effect of Manufacturing Conditions and Storage on Certain Polyunsaturated Fatty Acids of Dairy Products
Open Access
- 1 February 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (2) , 194-195
- https://doi.org/10.3168/jds.s0022-0302(64)88617-3
Abstract
Usual manufacturing and storage conditions had no detectable effect on the polyunsaturated fatty-acids of dairy products as measured by the lipoxidase procedure. Frying experiments with butter revealed no decrease in polyunsaturated fatty-acids.Keywords
This publication has 2 references indexed in Scilit:
- Enzymatic Determination of Polyunsaturated Fatty AcidsAnalytical Chemistry, 1959