The determination and significance of carbonylic oxidation products in edible fats and foods.

Lea, C H

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The determination and significance of carbonylic oxidation products in edible fats and foods.

Lea, C H

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

1959 (English)Report (Refereed)

Place, publisher, year, edition, pages

SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1959.

Series

SIK Rapport, ISSN 0436-2071 ; 67

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

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URN: urn:nbn:se:ri:diva-990OAI: oai:DiVA.org:ri-990DiVA, id: diva2:958531

Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2020-12-01Bibliographically approved

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