OXIDATION OF FAT IN MODEL SYSTEMS RELATED TO DEHYDRATED FOODS .2. COMPOSITION AND POSITION OF DISPERSED LIPID COMPONENTS AND THEIR EFFECT ON OXIDATION RATES

被引：10

作者：

BISHOV, SJ

HENICK, AS

KOCH, RB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00792.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：198 / &

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共 20 条

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[3] BROWN WD, 1958, WALLERSTEIN LABS COM, V21, P75
[4] CHARGAFF E, 1949, DISCUSS FARADAY SOC, V6, P7
[5] DATTON HJ, 1945, J IND ENG CHEM, V37, P1123
[6] DOTTY P, 1949, DISCUSS FARADAY SOC, V6, P21
[7] HENICK AS, 1958, APEYL 963 PS QFCI
[8] HILLS AL, 1945, J DAIRY RESEARCH, V14, P492
[9] JAMES FE, 1945, J IND ENG CHEM, V17, P492
[10] LEA CH, 1939, RANCIDITY EDIBLE FAT, P121