Oxidation of Shortening and Margarine

Journal of Japan Oil Chemists' Society
doi 10.5650/jos1956.7.302
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Oil Chemists' Society

Related search

Stability of Margarine, Shortening and Lard (I)

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
MedicineEnvironmentalPublic HealthFood ScienceOccupational Health
1964English

Current and Future Situation of Raw Materials for Margarine, Shortening, and Other Products

Journal of Japan Oil Chemists' Society
1978English

Selective Shortening of Single-Crystalline Gold Nanorods by Mild Oxidation

English

Expression of the Taste and Flavor of Margarine

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2014English

Vitamin Content of Margarine

BMJ
1940English

Vitamin Standards for Margarine

Nature
Multidisciplinary
1954English

The Butter-Margarine Controversy

Science
MultidisciplinaryPhilosophy of ScienceHistory
1946English

Substrate Topography and Stiffness Affect Cardiomyocyte Anchorage, Shortening and Shortening Velocity

Biophysical Journal
Biophysics
2013English

Formation of Plant Sterol Oxidation Products in Foods During Baking and Cooking Using Margarine Without and With Added Plant Sterol Esters

English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy