Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents | 東京工業大学附属図書館文献データベース

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Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents

Author(s):: Shahidi, Fereidoon
Publication title:: Freshness and shelf-life of foods
Title of ser.:: ACS symposium series
Ser. no.:: 836
Pub. Year:: 2003
Page(from):: 201
Page(to):: 213
Pages:: 13
Pub. info.:: Washington, D.C.: American Chemical Society
ISSN:: 00976156
ISBN:: 9780841238015 [0841238014]
Language:: English
Call no.:: A05800/836
Type:: Conference Proceedings

Details

TDL ID:	ZA00012374
Series ID:	PA00000004
Conf. info. (Name):	Symposium on freshness and shelf life of foods ; American Chemistry Society naltional meeting
Conf. info. (Number):	2001 ; 2001
Conf. info. (Venue):	Chicago, IL, USA
Conf. info. (Date):	2001.08.26-2001.08.31

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