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BEHAVIOR OF ANTIOXIDANTS DURING THE BAKING AND STORAGE OF PIE CRUST

被引：4
作者：
MAHON, JH
CHAPMAN, RA
机构：
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1954年 / 31卷 / 03期
关键词：
D O I：
10.1007/BF02612495
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：108 / 112
页数：5
相关论文
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[3]   ESTIMATION OF 2 AND 3-TERT-BUTYL-4-HYDROXYANISOLE ISOMERS - IN COMMERCIAL BUTYLATED HYDROXYANISOLE [J].
MAHON, JH ;
CHAPMAN, RA .
ANALYTICAL CHEMISTRY, 1952, 24 (03) :534-536
[4]   THE RELATIVE RATES OF DESTRUCTION OF PROPYL GALLATE AND BUTYLATED HYDROXYANISOLE IN OXIDIZING LARD [J].
MAHON, JH ;
CHAPMAN, RA .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (01) :34-39
[5]   ESTIMATION OF ANTIOXIDANTS IN LARD AND SHORTENING [J].
MAHON, JH ;
CHAPMAN, RA .
ANALYTICAL CHEMISTRY, 1951, 23 (08) :1116-1120
[6]  
SAIR L, 1951, FOOD TECHNOL-CHICAGO, V5, P69
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