The effect of the composition of butterfat on its susceptibility of oxidation

Autor:	H.H. Sommer, V. C. Stebnitz
Rok vydání:	1937
Předmět:	Butterfat Iodine value chemistry.chemical_compound Chemistry General Chemical Engineering Linoleic acid digestive oral and skin physiology Organic Chemistry food and beverages Composition (visual arts) Food science
Zdroj:	Oil & Soap. 14:228-232
ISSN:	1558-9331 0003-021X
Popis:	There is considerable variation in the stability of the butter fat toward oxidation where it is obtained from different cows and from an individual cow at different periods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::565ec9218dcefe68b244d6284921df49 https://doi.org/10.1007/bf02545578 Zobrazit plný text záznamu Full text from SpringerLink