OXIDATIVE FAT RANCIDITY IN FOOD PRODUCTS. : I. LINOLEATE OXIDATION CATALYZED BY HEMIN, HEMOGLOBIN, AND CYTOCHROME C

✍ Scribed by A. L. TAPPEL

• Book ID: 108794996
• Publisher: Institute of Food Technologists
• Year: 1953
• Tongue: English
• Weight: 633 KB
• Volume: 18
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1953.tb17751.x