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Chemical and nutritional changes in stored herring meal

4*. Nutritional significance of oxidation of oil

Published online by Cambridge University Press:  09 March 2007

K. J. Carpenter ,
C. H. Lea  and
L. J. Parr
K. J. Carpenter
Affiliation:
School of Agriculture, University of Cambridge
C. H. Lea
Affiliation:
Low Temperature Research Station, Cambridge
L. J. Parr
Affiliation:
Low Temperature Research Station, Cambridge
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 17 , Issue 1 , February 1963 , pp. 151 - 169
Copyright
Copyright © The Nutrition Society 1963

References

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