FAT RANCIDITY - RECENT STUDIES ON THE MECHANISM OF FAT OXIDATION IN ITS RELATION TO RANCIDITY

被引：20

作者：

MORRIS, SG

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1954年 / 2卷 / 03期

关键词：

D O I：

10.1021/jf60023a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：126 / 132

页数：7

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