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On the kinetics of the oxidation of lipids

1995

Abram, V. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
acide gras alimentos catalytic activity fatty acids foods keeping quality lipide lipids oxidation oxydation oxygen preservation produit alimentaire
Bibliographic information
Issue 17
Other Subjects
Lipidos; Aptitud para la conservacion; Oxigeno; Oxygene; Aptitude a la conservation; Oxidacion; Actividad catalitica; Preservacion; Acidos grasos; Activite catalytique
Language
Slovenian
Note
Summaries (En, Sl)
1 ill., 5 ref.
Type
Conference; Summary; Non-Conventional
Source
Prolongation of the Shelf Life of Foods. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate studies, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1995. p. 77-85
Conference
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
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