El-Zeany, B A <br/><br/>
Nonenzymic browning XIII. Effect of an antioxidant on the discoloration of lipid-protein mixtures.  [electronic resource] 

 -  Zeitschrift fur Lebensmittel-Untersuchung und -Forschung  Jun 1975 
 - 93-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0044-3026 
<br/><br/><label>Standard No.: </label>10.1007/BF01460027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anisoles--pharmacology<br/>Antioxidants--pharmacology<br/>Butylated Hydroxyanisole--pharmacology<br/>Color<br/>Fish Products<br/>Food Preservation<br/>Indicators and Reagents<br/>Lipids<br/>Oxidation-Reduction--drug effects<br/>Proteins