Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils

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Authors

  • Zofia Markuze
     Department of Food Research, State Institute of Hygiene, Warsaw ,PL

Abstract

Nowadays in a number of countries antioxidants are being introduced in food. As a rule synthetic antioxidants are being used in low concentrations since they are not entirely harmless to humans and, moreover, some of them are less effective at higher concentration.

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Published

1967-07-01

How to Cite

Markuze, Z. (1967). Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils. The Indian Journal of Nutrition and Dietetics, 4(3), 175–177. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/14316

Issue

Volume 4, Issue 3, July 1967

Section

Original Articles

License

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