Chromatic parameters and oxidation indices for edible vegetable oils submitted to thermal oxidation
- 1 January 1991
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 54 (4), 619-633
- https://doi.org/10.1002/jsfa.2740540413
Abstract
No abstract availableKeywords
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- A spectrophotometric method for the determination of color of glyceride oilsJournal of Oil & Fat Industries, 1949
- The 1931 I C I Standard Observer and Coordinate System for Colorimetrya,bJournal of the Optical Society of America, 1933