COMPARISON OF METHODS FOR DETERMINING PEROXIDATION IN PROCESSED WHOLE PEANUT PRODUCTS

被引：35

作者：

STANGELO, AJ ^{[1
]}

ORY, RL ^{[1
]}

BROWN, LE ^{[1
]}

机构：

[1] USDA,ARS,SO REG RES CTR,POB 19687,NEW ORLEANS,LA 70179

来源：

关键词：

D O I：

10.1007/BF02901817

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：34 / 35

页数：2

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FORE S P, 1973, Journal American Peanut Research and Education Association Incorporated, V5, P59

[6]

STANGELO AJ, 1972, J AM PEANUT RES ED A, V4, P186

[7]

1964, OFFICIAL TENTATIVE M