Comparison of four accelerated stability methods for lard and tallow with and without antioxidants

Author: Liang Chao   Schwarzer Koen  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.75, Iss.10, 1998-10, pp. : 1441-1443

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract