Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Polymerization , I. 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: | In The Journal of Nutrition April 1951 43(4):533-539 |
| Databáze: | ScienceDirect |
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