ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6), 1573-1583
- https://doi.org/10.1111/j.1365-2621.1979.tb09094.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Protein concentrate from normal and high-lysine sorghums: preparation, composition, and propertiesJournal of Agricultural and Food Chemistry, 1978
- PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: PREPARATIONJournal of Food Science, 1976
- Triticale protein concentrate: preparation, composition, and propertiesJournal of Agricultural and Food Chemistry, 1976
- Preparation of protein concentrate from normal and high-protein wheatsJournal of Agricultural and Food Chemistry, 1975
- Induced seed protein mutant of barleyCellular and Molecular Life Sciences, 1973
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Gene for Improved Nutritional Value in Barley Seed ProteinScience, 1970