Factors affecting peroxide types in oxidizing fatty acid mixtures

dc.contributor.author Johnson, Donald
dc.contributor.department Food Technology
dc.date 2018-08-15T04:16:01.000
dc.date.accessioned 2020-07-02T05:47:16Z
dc.date.available 2020-07-02T05:47:16Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 1972
dc.date.issued 1972
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/5212/
dc.identifier.articleid 6211
dc.identifier.contextkey 6215219
dc.identifier.doi https://doi.org/10.31274/rtd-180813-2289
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/5212
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/77933
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/5212/r_7219986.pdf|||Sat Jan 15 00:48:04 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Oils and fats--Analysis
dc.subject.keywords Fatty acids
dc.subject.keywords Peroxides
dc.subject.keywords Food technology
dc.title Factors affecting peroxide types in oxidizing fatty acid mixtures
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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