FOOD RANCIDITY - STUDIES ON DETERIORATION OF WALNUT MEATS

被引：10

作者：

MUSCO, DD

CRUESS, WV

机构：

来源：

关键词：

D O I：

10.1021/jf60030a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：520 / 523

页数：4

共 24 条

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[3]

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[4] PROBLEMS IN THE EVALUATION OF FAT STABILITY [J].

BEADLE, BW .

OIL AND SOAP, 1946, 23 (02) :33-35

[5]

BEDFORD CL, 1937, FOOD RES, V2, P455

[6]

CECIL S. R., 1951, FOOD INDUST, V23, P81

[7]

CECIL SR, 1951, FOOD IND, V23, P233

[8]

Cruess W. V., 1947, FRUIT PROD JOUR, V26, P327

[9]

CRUESS WV, 1947, FRUIT PRODUCTS J, V26, P344

[10]

GODKIN WJ, 1951, FOOD TECHNOL-CHICAGO, V5, P442