THE FATTY ACID CONTENT OF SELECTED FOODS BEFORE AND AFTER COOKING

被引：16

作者：

CHANG, ICL

TCHEN, LIY

WATTS, BM

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1952年 / 29卷 / 09期

关键词：

D O I：

10.1007/BF02631463

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：378 / 379

页数：2

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[1] THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING
CHANG, ICL
WATTS, BM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (08) : 334 - 338
[2] SPECTROPHOTOMETRIC STUDIES OF THE OXIDATION OF FATS .6. OXYGEN ABSORPTION AND CHROMOPHORE PRODUCTION IN FATTY ESTERS
HOLMAN, RT
BURR, GO
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1946, 68 (04) : 562 - 566
[3] SPECTROPHOTOMETRIC STUDIES OF THE OXIDATION OF FATS .2. THE OXIDATION OF DIENOIC FATTY ACIDS
HOLMAN, RT
LUNDBERG, WO
BURR, GO
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1945, 67 (08) : 1386 - 1390