Lipid Library
Action of Natural Antioxidants During Frying
1. Introduction The action of phenolic antioxidants to delay lipid oxidation in…
Lipid Library
Formation of New Compounds During Frying – General Observations
1. Introduction Deep-frying is one of the most commonly used means for…
Lipid Library
Formation of Cyclic Fatty Acids During Frying
1. Introduction Monomeric cyclic fatty acids with an internal ring structure are…
Lipid Library
Alton E. Bailey (1907-1953)
Alton E. Bailey was born in 1907 in Midland, Texas, a small…
Lipid Library
Stephen S. Chang (1918-1996)
Stephen S. Chang was born in China in 1918. He received his…