Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils
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Abstract
Nowadays in a number of countries antioxidants are being introduced in food. As a rule synthetic antioxidants are being used in low concentrations since they are not entirely harmless to humans and, moreover, some of them are less effective at higher concentration.Downloads
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Published
1967-07-01
How to Cite
Markuze, Z. (1967). Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils. The Indian Journal of Nutrition and Dietetics, 4(3), 175–177. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/14316
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