EFFECT OF HEATING TEMPERATURE AND TIME ON THE VOLATILE OXIDATIVE DECOMPOSITION OF LINOLENATE

被引：20

作者：

LOMANNO, SS

NAWAR, WW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12705.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：744 / &

共 13 条

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