Study of factors influencing oxidation which occur in irradiated fats
1960
Lundberg, W. O.
Abstract: A 1960 study of the effect of irradiation of lard and corn oil on fat stability found that fat stability decreased with increasing irradiation dose, and that irradiation under oxygen is much more deleterious than irradiation under vacuum. Fat stability decreases were largely due to irradiation destruction of antioxidants.
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