FAT RANCIDITY - RECENT STUDIES ON THE MECHANISM OF FAT OXIDATION IN ITS RELATION TO RANCIDITY

被引：20
作者：
MORRIS, SG
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1954年 / 2卷 / 03期
关键词：
D O I：
10.1021/jf60023a004
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：126 / 132
页数：7
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