✦ LIBER ✦

Factors in the decolorizing of tallow. II. Oxidation

✍ Scribed by A. D. Rich; Alexander Greentree

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Factors in the decolorizing of tallow. I

✍ A. D. Rich 📂 Article 📅 1954 🏛 Springer-Verlag 🌐 English ⚖ 275 KB

Oxidation of cholesterol in heated tallo

✍ Thomas C. Ryan; J. Ian Gray; Tan D. Morton 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 199 KB

The determination of mutton tallow in mu

✍ C. Szonyi; J. D. Craske; R. S. Tait; A. Poulos 📂 Article 📅 1962 🏛 Springer-Verlag 🌐 English ⚖ 463 KB

Decolorization of orange II by catalytic

✍ Sinta Rismayani; Masami Fukushima; Hiroyasu Ichikawa; Kenji Tatsumi 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 177 KB

Oxidative decolorization of indigo caram

✍ B. M. Venkatesha; R. T. Radhika; S. Ananda; K. Byrappa 📂 Article 📅 2011 🏛 Springer Netherlands 🌐 English ⚖ 208 KB

Prediction of Levels of Cholesterol Oxid

✍ W.B. ZHANG; P.B. ADDIS 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 424 KB