Connessione tra prodotti di neoformazione ossidativa delle sostanze grasse e insorgenza del difetto di rancidità all' esame organolettico. Nota 2. Determinazione quantitativa
- Other title
- Corrélation entre les teneurs en produits d'autoxydation des huiles et des graisses et l'élévation de la rancidité, évaluée par analyse sensorielle. 2ème note : détermination quantitative
(fr)
Relation between the autoxidation products of oils and fats and the rising of rancidity in organoleptic evaluation. Note 2 : Quantitative determination (en) - Author
- SOLINAS, M1 ; ANGEROSA, F; CUCURACHI, A
[1] Ist. sper. elaiotec., Pescara, Italy - Conference name
- Congresso della Societa Italiana per lo Studio delle Sostanze Grasse. 18 (Selva di 1986)
- Source
Rivista Italiana delle Sostanze Grasse. 1987, Vol 64, Num 4, pp 137-145 ; ref : 5 ref
- CODEN
- RISGAD
- ISSN
- 0035-6808
- Scientific domain
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Publisher
- Arti Grafiche Stephano Pinelli, Milano
- Publication country
- Italy
- Document type
- Conference Paper
- Language
- Italian
- Keyword (fr)
- Altération Composé volatil Identification Lipide Oxydation
- Keyword (en)
- Alteration Volatile compound Identification Lipids Oxidation
- Keyword (es)
- Alteración Compuesto volátil Identificación Lípido Oxidación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7449504
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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Europe PubMed Central access
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