Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
The effect of tertiarybutylhydroquinone (TBHQ) in retarding lipid oxidation in fish crackers fried in refined, bleached and deodorised palm olein (RBD olein) during storage was evaluated. The indices of lipid oxidation used were the peroxide and p‐anisidine values and u.v. absorbances at 232 and 268...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114750/ https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740360512 |
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