LIPID OXIDATION IN POTATO-CHIPS

被引：33

作者：

MIN, DB

SCHWEIZER, DQ

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1983年 / 60卷 / 09期

关键词：

D O I：

10.1007/BF02662428

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1662 / 1665

页数：4

共 17 条

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SEIFERT, RM ;

GUADAGNI, DG ;

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LING, LC .

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PETERSON, RJ ;

HO, CT .

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[4]

DECK RE, 1965, CHEM IND-LONDON, P1343

[5] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO-CHIPS [J].

DECK, RE ;

POKORNY, J ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :345-349

[6]

DORNSEIFER TP, 1963, FOOD TECHNOL, P118

[7]

DORNSEIFER TP, 1965, FOOD TECHNOL, P165

[8] MEASURING FLAVOR DETERIORATION OF FATS, OILS, DRIED EMULSIONS AND FOODS [J].

FIORITI, JA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) :450-453

[9]

Hodge J.E., 1976, FOOD CHEM

[10] VOLATILES AND OIL QUALITY [J].

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