THE FATTY ACID CONTENT OF SELECTED FOODS BEFORE AND AFTER COOKING

被引：16

作者：

CHANG, ICL

TCHEN, LIY

WATTS, BM

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1952年 / 29卷 / 09期

关键词：

D O I：

10.1007/BF02631463

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：378 / 379

页数：2

相关论文

共 3 条

[1] THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING [J].

CHANG, ICL ;

WATTS, BM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (08) :334-338

[2] SPECTROPHOTOMETRIC STUDIES OF THE OXIDATION OF FATS .6. OXYGEN ABSORPTION AND CHROMOPHORE PRODUCTION IN FATTY ESTERS [J].

HOLMAN, RT ;

BURR, GO .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1946, 68 (04) :562-566

[3] SPECTROPHOTOMETRIC STUDIES OF THE OXIDATION OF FATS .2. THE OXIDATION OF DIENOIC FATTY ACIDS [J].

HOLMAN, RT ;

LUNDBERG, WO ;

BURR, GO .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1945, 67 (08) :1386-1390