EFFECTS OF THERMAL-OXIDATION ON THE CONSTITUTION OF BUTTERFAT, BUTTERFAT FRACTIONS AND CERTAIN VEGETABLE-OILS

被引：35

作者：

KUPRANYCZ, DB ^{[1
]}

AMER, MA ^{[1
]}

BAKER, BE ^{[1
]}

机构：

[1] MCGILL UNIV,MACDONALD COLL,DEPT FOOD SCI & AGR CHEM,BOX 187,21111 LAKESHORE RD,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1986年 / 63卷 / 03期

关键词：

D O I：

10.1007/BF02546041

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：332 / 337

页数：6

共 15 条

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