Literature DB >> 5953352

Heat-induced changes during processing and use of edible fats.

C B Barrett, C M Henry.   

Abstract

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Year:  1966        PMID： 5953352     DOI： 10.1079/pns19660004

Source DB:  PubMed          Journal:  Proc Nutr Soc        ISSN： 0029-6651            Impact factor:   6.297


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  3 in total

1.  Chemical analysis of polymerization products in abused fats and oils.

Authors:  A E Waltking; W E Seery; G W Bleffert
Journal:  J Am Oil Chem Soc       Date:  1975-03       Impact factor: 1.849

2.  [Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].

Authors:  K Lang; E H von Jan; J Henschel
Journal:  Z Ernahrungswiss       Date:  1969-07

3.  Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil.

Authors:  H G Gabriel; J C Alexander; V E Valli
Journal:  Lipids       Date:  1978-01       Impact factor: 1.880
  3 in total

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