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Butter Oil, a Review of Literature: I. Food Product of the United States; II. Ghee, Food Product of the Middle East (Classic Reprint)
Butter Oil, a Review of Literature: I. Food Product of the United States; II. Ghee, Food Product of the Middle East (Classic Reprint)
0 - Default Title
Description
Greenbank and Holm (12) reported, in 1930, that the rate of reduction of methylene brue in a fat or oil when catalyzed by light might serve as a neasure of the rate of reaction of the initial oxidative processes and might, therefore, be utilized to determine the relative susceptibility of fats and oils to oxidation.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Product details
- Languages:
- Published: English , Original: English
- Number of Pages:
- 28
- Publisher:
- Forgotten Books
- Publication Date:
- 2017-10-28
- Weight:
- 200 g
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