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

著者名:: Shahidi, Fereidoon
掲載資料名:: Freshness and shelf-life of foods
シリーズ名:: ACS symposium series
シリーズ巻号:: 836
発行年:: 2003
開始ページ:: 201
終了ページ:: 213
総ページ数:: 13
出版情報:: Washington, D.C.: American Chemical Society
ISSN:: 00976156
ISBN:: 9780841238015 [0841238014]
言語:: 英語
請求記号:: A05800/836
資料種別:: 国際会議録

詳細

TDL書誌ID:	ZA00012374
シリーズID:	PA00000004
会議名:	Symposium on freshness and shelf life of foods ; American Chemistry Society naltional meeting
回次:	2001 ; 2001
会議開催地:	Chicago, IL, USA
会議開催年:	2001.08.26-2001.08.31

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1 国際会議録 Modified Oils Containing Highly Unsaturated Fatty Acids and Their Stability Senanayake,S.P.J.Namal, Shahidi,Fereidoon American Chemical Society	7 国際会議録 Oxidative Stability of Encapsulated Seal Blubber Oil Shahidi, Fereidoon, Wanasundara, Udaya N. American Chemical Society
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3 国際会議録 Prevention of Lipid Oxidation in Muscle Foods by Nitrite and Nitrite-Free Compositions Shahidi, Fereidoon American Chemical Society	9 国際会議録 Effect of an Artificial Diet on Lipid, Free Amino Acid, and Carotenoid Composition of Green Sea Urchin Gonads Liyana-Pathirana, Chandrika M., Shahidi, Fereidoon American Chemical Society
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