Use of thiobarbituric acid number as a measure of the degree of oxidation of roasted macadamia nuts

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Winterton, D. (1962) Use of thiobarbituric acid number as a measure of the degree of oxidation of roasted macadamia nuts. Queensland Journal of Agricultural Science, 19 (2). pp. 291-294.

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Item Type:	Article
Subjects:	Science > Biology > Biochemistry Plant culture > Fruit and fruit culture > Nuts
Live Archive:	06 Aug 2024 03:54
Last Modified:	06 Aug 2024 03:54

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