𝔖 Bobbio Scriptorium
✦   LIBER   ✦

FROZEN STORAGE OF POULTRY. III. PEROXIDE OXYGEN AND FREE FATTY ACID FORMATION

✍ Scribed by W. H. COOK; W. H. WHITE

Book ID
108790170
Publisher
Institute of Food Technologists
Year
1939
Tongue
English
Weight
427 KB
Volume
4
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The Free Fatty Acid Content of Fish Oil,
The Free Fatty Acid Content of Fish Oil, Part III: The Influence of Different Variables on Free Fatty Acid Formation during Storage of Anchovy Oil at 25Β°C
✍ De Koning, A. J. ;Mol, Theodora πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons βš– 345 KB πŸ‘ 2 views

Long-term storage of fish oils frequently leads to deterioration in quality due to enzymatic formation of free fatty acids (FFA). The present investigation has identified a number of chemical characteristics which can serve as indices in predicting which oils arc liable to show FFA escalation on sto