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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.


Bibliographic information
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.

2012-11-15
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