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CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2-THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY

✍ Scribed by RUSSELL O. SINNHUBER; T. C. YU; TE CHANG YU

Book ID: 108795419
Publisher: Institute of Food Technologists
Year: 1958
Tongue: English
Weight: 633 KB
Volume: 23
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1958.tb17614.x

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