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Nutritional aspects of heated, oxidized and polymerized fats and oils.
Rao, B. Y. (1960) Nutritional aspects of heated, oxidized and polymerized fats and oils. Journal of Scientific and Industrial Research, 19A. pp. 430-439.
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Journal of Scientific &. Industrial Research, 1960, Vol. 9A, No.9, pp. 430-437.pdf - Published Version Restricted to Registered users only Download (384kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | oxidized, polymerized oils, nutritional aspects |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 31 Oct 2014 07:03 |
| Last Modified: | 31 Oct 2014 07:03 |
| URI: | http://ir.cftri.res.in/id/eprint/4733 |
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