The formation of methyl ketones in the bacteriological oxidation of butter fat
The chemical changes to which animal and vegetable fats are subjected, have been a problem ever since Chevreul determined the constitution of fats in the middle of the last century. Although the experimental work done is enormous, there is no unanimous agreement as to the causes for the rancidity of...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2010
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| Online Access: | http://library.usask.ca/theses/available/etd-07262010-083637/ |