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Volumn 1-2, Issue , 2005, Pages 467-478

Oil Quality Indices

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS;

EID: 84958650456     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/0471709085.ch12     Document Type: Chapter
Times cited : (1)

References (12)
  • 2
    • 84958604751 scopus 로고
    • Polyunsaturated oils
    • T.H. Applewhite, ed., American Oil Chemist's Society, Champaign, Ill
    • Fulmer R.W. 1990. Polyunsaturated oils. In World Oil Conference on Oleochemicals into the 21st Century. (T.H. Applewhite, ed.) pp. 94-104. American Oil Chemist's Society, Champaign, Ill.
    • (1990) World Oil Conference on Oleochemicals into the 21st Century. , pp. 94-104
    • Fulmer, R.W.1
  • 4
    • 0009782516 scopus 로고
    • Vegetable oils and fats
    • (J.B. Rossell and J.L.R. Pritchard, eds.), Elsevier Science Publishing, New York
    • Rossell, J. B. 1991. Vegetable oils and fats. In Analysis of Oilseeds, Fats and Fatty Foods (J.B. Rossell and J.L.R. Pritchard, eds.) pp. 261-328. Elsevier Science Publishing, New York.
    • (1991) Analysis of Oilseeds, Fats and Fatty Foods , pp. 261-328
    • Rossell, J.B.1
  • 6
    • 78649731839 scopus 로고
    • Iodine Value. St. Paul, Minn
    • American Association of Cereal Chemists. 1995. Approved Methods of the AACC Method 58-30. Iodine Value. St. Paul, Minn.
    • (1995) Approved Methods of the AACC Method 58-30
  • 10
    • 65249167322 scopus 로고
    • Oil values and rancidity
    • John Wiley & Sons, New York
    • Pearson, D. 1973. Oil values and rancidity. In Laboratory Techniques in Food Analysis, p. 119-130. John Wiley & Sons, New York.
    • (1973) Laboratory Techniques in Food Analysis , pp. 119-130
    • Pearson, D.1
  • 11
    • 0009200664 scopus 로고    scopus 로고
    • Fat characterization
    • S.S. Nielsen, ed., Aspen Publishers, Gaithersburg, Md
    • Pike, O.A. 1998. Fat characterization. In Food Analysis (S.S. Nielsen, ed.). pp. 218-226. Aspen Publishers, Gaithersburg, Md.
    • (1998) Food Analysis , pp. 218-226
    • Pike, O.A.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.