High temperature reactions of fats with amino acids [under conditions encountered in the processing and cooking of food, safflower].

1975

Sims R.J. | Fioriti J.A.

Published in

Journal of the American Oil Chemists' Society

Volume 52 ISSN 0003-021X

Pagination

v.144-147(5)

Language

English

Note

12 ref.; Summary (En).

Type

Journal Article; Summary

Source

Journal-of-the-American-Oil-Chemists'-Society (USA). (May 1975). v. 52(5) p. 144-147.

Corporate Author

Faculte des Sciences Agronomiques de l' Etat, Gembloux (Belgium).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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