A Rapid Screening Test for Evaluating Antioxidants
- 1 July 1968
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 1 (3) , 110-112
- https://doi.org/10.1016/s0008-3860(68)74485-8
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Report of the fat stability subcommittee of the fat analysis committee—1956: Active oxygen method for determining fat stabilityJournal of Oil & Fat Industries, 1957
- Antioxidative Properties of Cacao and Their Effect on ButteroilJournal of Dairy Science, 1954
- An accelerated stability test using the peroxide value as an indexJournal of Oil & Fat Industries, 1933