The oxidative stability of lard at −20°C: Evidence for a synergistic prooxidant effect of copper and curing salts

✍ Scribed by David T. Coxon; Kenneth E. Peers; Nerys M. Griffiths; Henry W.-S. Chan

• Book ID: 102432053
• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 401 KB
• Volume: 37
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740370610