✦ LIBER ✦

Effect of transesterification of lard on stability, antioxidant-synergist efficiency, and rancidity development

✍ Scribed by Stanislaw Zalewski; A. M. Gaddis

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of deodorization and antioxidants

✍ R. W. Riemenschneider; S. F. Herb; E. M. Hammaker; F. E. Luddy 📂 Article 📅 1944 🏛 Springer-Verlag 🌐 English ⚖ 455 KB

The effect of primary antioxidants and s

✍ C. Banias; V. Oreopoulou; C. D. Thomopoulos 📂 Article 📅 1992 🏛 Springer-Verlag 🌐 English ⚖ 481 KB

Stability and Synergistic Effect of Anti

✍ SHI, JOHN; QU, QIN; KAKÙDA, YUKIO; YEUNG, DAVID; JIANG, YUEMING 📂 Article 📅 2005 🏛 Taylor and Francis Group 🌐 English ⚖ 214 KB

EFFECT OF SODIUM NITRITE CONCENTRATION A

✍ HWEI-SHEN LIN; JOSEPH G. SEBRANEK 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 486 KB

Synergistic Effects of Antioxidants on t

✍ Rhet de Guzman; Haiying Tang; Steven Salley; K. Y. Simon Ng 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 337 KB

The oxidative stability of lard at −20°C

✍ David T. Coxon; Kenneth E. Peers; Nerys M. Griffiths; Henry W.-S. Chan 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 401 KB