Effect of hydrolyzed vegetable protein, autolyzed yeast protein and butylated hydroxyanisole on the stability of palm oil in a model system

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Ukhun, Mark E.

Date Published: 1978

Subjects: Antioxidants
Palm oil

Program of Study: Dept of Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, viii, 86 pages

Permalink: https://doi.org/doi:10.25335/dwnt-1m27

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