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：

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

页码：198 / &

相关论文

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