Oxidative stability of flaxseed lipids during baking

Journal of the American Oil Chemists' Society 1994 / 06 Vol. 71; Iss. 6

Oxidative stability of flaxseed lipids during baking

Z. Y. Chen, W. M. N. Ratnayake, S. C. Cunnane
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
71
Language:
english
Pages:
4
DOI:
10.1007/bf02540591
Date:
June, 1994
File:
PDF, 420 KB
english, 1994
Conversion to is in progress
Conversion to is failed