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Oxidation of Fat in Model Systems Related to Dehydrated Foods. II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates
S. J. BISHOV, A. S. HENICK, ROBERT B. KOCHVolume:
26
Year:
1961
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1961.tb00792.x
File:
PDF, 501 KB
english, 1961