Measurement of oxidation of polyunsaturated fatty acids by spectrophotometric assay of conjugated derivatives

Journal of the Science of Food and Agriculture

Volumn 28, Issue 4, 1977, Pages 387-393

  Fishwick, Michael J ^a   Swoboda, Peter A T ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986826797     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740280412     Document Type: Article

References (17)

1. The assay of conjugable oxidation products applied to lipid deterioration in stored foods
2. Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storage
3. The determination of the peroxide values of edible fats and oils: The iodimetric method