Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

  1. Méndez-Cid, F.J.
  2. Lorenzo, J.M.
  3. Martínez, S.
  4. Carballo, J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2017

Volume: 217

Páxinas: 743-749

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2016.09.009 GOOGLE SCHOLAR
Fonte de datos: Scopus