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A colorimetric method for the estimation of butylated hydroxyanisole in fats.

Krishnamurthy, K. and Swaminathan, M. (1956) A colorimetric method for the estimation of butylated hydroxyanisole in fats. Current Science, 25. pp. 16-17.

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Item Type: Article
Uncontrolled Keywords: Butylated hydroxyanisole, antioxidant, colorimetric method
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2013 10:57
Last Modified: 05 Mar 2013 10:57
URI: http://ir.cftri.com/id/eprint/2437

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