THE EFFECT OF VARIOUS ANTIOXIDANTS ON THE KEEPING QUALITY OF YELLOW GREASE

被引：5

作者：

GEARHART, WM

STUCKEY, BN

机构：

来源：

关键词：

D O I：

10.1007/BF02634463

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：287 / 290

页数：4

共 6 条

[1]

ARMSTRONG HA, 1954, 9 AM MEAT I F CIRC

[2]

King AE, 1933, OIL SOAP, V10, P105

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MATSUSHIMA, J ;

DOWE, TW .

[4]

PIERCE W, 1947, QUANTITATIVE ANAL

[5] TOXICITY OF RANCID FATS [J].

QUACKENBUSH, FW .

OIL AND SOAP, 1945, 22 (12) :336-338

[6] THE VALUE OF FAT AS A FEEDSTUFF [J].

RICE, EE ;

MONE, PE ;

GRAY, RE ;

HOLLEMAN, RG ;

BEUK, JF .