CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY <sup>a,</sup> <sup>b</sup> - Concepedia

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CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY <sup>a,</sup> <sup>b</sup>

401

Citations

9

References

1958

Year

Russell O. Sinnhuber, T. C. Yu, T. C. Yu

Journal of Food Science

References

	Year	Citations

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