Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Polymerization1,2I. The Relation of Autoxidation to Decrease in the Nutritional Value of Heated Linseed Oi
| Autor: | Crampton, Earle W., Common, R.H., Farmer, Florence A., Berryhill, F. Marion, Wiseblatt, L. |
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| Zdroj: | The Journal of Nutrition; April 1951, Vol. 43 Issue: 4 p533-539, 7p |
| Databáze: | Supplemental Index |
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