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CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY <sup>a,</sup> <sup>b</sup>
Journal of Food Science · 1958 · Vol. 23(6) · pp. 626–634
Russell O. Sinnhuber✉(Oregon State University)T. C. Yu(Oregon State University)T. C. Yu(Oregon State University)
Fermentation and Sensory AnalysisDye analysis and toxicityLibrary scienceState (computer science)Agricultural scienceMathematicsComputer scienceEnvironmental scienceAlgorithm
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