✦ LIBER ✦

Determination of BHA and BHT in Denyarated Mashed Potatoes

✍ Scribed by F. BEAULIEU; D. HADZIYEV

Book ID: 108805484
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 503 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb10130.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Bonded Fused Silica Capillary Column GLC

Bonded Fused Silica Capillary Column GLC Determination of BHA and BHT in Chewing Gums

✍ MICHAEL J. GREENBERG; JOSEPH HOHOLICK; RICHARD ROBINSON; KATHRYN KUBIS; JAMES GR 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 238 KB

A SURVEY OF BHA AND BHT LEVELS IN THREE

A SURVEY OF BHA AND BHT LEVELS IN THREE TYPES OF FOODS COMMONLY AVAILABILE IN TURKISH MARKETS

✍ G. YENTÜR; N. ÖZÜDOĜRU; A. BAYHAN 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 329 KB

Enhancement of freezing stability in mas

Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

✍ María Dolores Alvarez; Cristina Fernández; Wenceslao Canet 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 274 KB

HPLC Determination of Fructose, Glucose,

HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes

✍ A. M. WILSON; T. M. WORK; A. A. BUSHWAY; R. J. BUSHWAY 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 236 KB

HPLC Determination of Sugars in Raw and

HPLC Determination of Sugars in Raw and Baked Sweet Potatoes

✍ DAVID H. PICHA 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 242 KB

Direct Spectroscopic Observation of Sing

Direct Spectroscopic Observation of Singlet Oxygen Quenching and Kinetic Studies of Physical and Chemical Singlet Oxygen Quenching Rate Constants of Synthetic Antioxidants (BHA, BHT, and TBHQ) in Methanol

✍ Jun Hyun Lee; Mun Yhung Jung 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 596 KB