𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of lipids and processing conditions on lipid oxidation of extruded dry pet food during storage

✍ Scribed by S Lin; F Hsieh; H.E Huff

Book ID
117515853
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
137 KB
Volume
71
Category
Article
ISSN
0377-8401

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of lipid hydroperoxides on animal
Effect of lipid hydroperoxides on animal proteins under conditions of storage and food preparation
✍ PokornΓ½, J. ;Davidek, J. ;NovoiΓ‘, E ;ValentovΓ‘, H. ;Janitz, W. ;KmΓ­nek, M. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 201 KB πŸ‘ 1 views

to room temperature and filtered. pH of supernatant was adjusted to 6.5 with Ca(OH),, centrifuged and dried by lyophilization. Papain h ~d r o / ~x i . ~: 500 g of casein were suspended in 5 1 of water and pH was adjusted to 6.5. A suspension of casein was heated to 37 'C and 2 g of papain were add