Comparison of chemical and sensory methods of evaluating thermally oxidised groundnut oil
- 11 May 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (5), 515-520
- https://doi.org/10.1002/jsfa.2740300512
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Lipid stabilisation in leaf protein concentrates from ryegrassJournal of the Science of Food and Agriculture, 1977
- Chemical and organoleptic properties of oxidized fatsJournal of Oil & Fat Industries, 1974
- Determination of the stability of oils and fatsJournal of the Society of Chemical Industry, 1942