EFFECT OF CITRIC ACID ON THE OXIDATIVE AND FLAVOR STABILITY OF SOYBEAN OIL
- Author
- MIYAKOSHI K; KOMODA M; MATSUBARA S
SUGIYAMA CHEM. INDUSTRIAL LAB., TOTSUKA-KU YOKOHAMA, JPN - Source
- YUHAGAKU; JPN; DA. 1978; VOL. 27; NO 8; PP. 507-512; ABS. JAP; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CORPS GRAS VEGETAL HUILE SOJA ANTIOXYDANT FABRICATION FLAVEUR STABILITE AUTOOXYDATION PROPRIETE ORGANOLEPTIQUE CITRIQUE ACIDE!ACT SOJA HUILE PROPRIETE RHEOLOGIQUE ACIDE CITRIQUE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE FAT SOYBEAN OIL ANTIOXIDANT FLAVOR STABILITY AUTOXIDATION ORGANOLEPTIC PROPERTIES RHEOLOGICAL PROPERTIES CHEMICAL INDUSTRY FOOD SCIENCES
- Keyword (es)
- INDUSTRIA QUIMICA TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Chemical engineering
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7960200793
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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