EFFECT OF CUPRIC CHLORIDE AND FERRIC CHLORIDE ON DECREASING THE OXIDATIVE STABILITY OF HERRING OIL TREATED WITH PHENOLIC ANTIOXIDANTS
- Author
- CHAHINE MH
NOVA SCOTIA RESEARCH FOUNDATION CORP., DARTMOUTH N.S., CAN - Source
- GRASAS Y ACEITES; ESP; DA. 1978; VOL. 29; NO 6; PP. 423-430; ABS. SPA/FRE/GER; BIBL. 30 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- HUILE POISSON CORPS GRAS ANIMAL AUTOOXYDATION ANTIOXYDANT CUIVRE II CHLORURE!ACT FER III CHLORURE!ACT HUILE HARENG INFLUENCE DE HARENG OXYDATION POISSON HUILE CUIVRE DERIVE FER DERIVE QUALITE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FISH OIL ANIMAL FAT AUTOXIDATION ANTIOXIDANT HERRING OXIDATION QUALITY 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
- PASCAL7960249013
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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