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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书目信息
出版者
Quartermaster Food and Container Institute for the Armed Forces, Research and Engineering Command, Quartermaster Corps, U.S. Army
其它主题
Storage quality; Fat; University research
语言
英语
注释
[official investifator, W.O. Lundberg ; collaborator, J.R Chipault].
类型
Monograph; Book; Text; Report
2024-02-27
2025-07-19
MODS