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Effects of antioxidants on the quality of fats

2000

Skvarca, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
aceites comestibles acide ascorbique acido ascorbico antioxidantes antioxidants antioxydant ascorbic acid bha bht butilhidroquinona butylhydroquinone cooking oils corps gras emulsion emulsions estabilidad fats fritura friture frying galato gallate gallates grasas huile de cuisine oxidation oxydation stabilite stability tocoferoles tocopherol tocopherols
Bibliographic information
Bitencevi zivilski dnevi
Issue 20
Pagination
p. 179-190
Other Subjects
Oxidacion
Language
Slovenian
Note
Summaries (En, Sl)
2 tables; 25 ref.
ISBN
961-6333-09-7
Translated Title
Ucinek antioksidantov na kakovost mascob
Type
Summary; Conference
Source
Antioxidants in Food Science and Technology. Proceedings of tematic survey of topic in food science and technology and nutrition for postgraduate studies., Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-09-7
Conference
20th Food Technology Days 2000 dedicated to Prof. F. Bitenc, Portoroz (Slovenia), 26-27 Oct 2000
2001-08-15
AGRIS AP
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