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Quantitative hydroperoxide assay using tiphenylphosphine reagent to measure hydroperoxides

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Synopsis: Lipid oxidation is a complex reaction that leads to considerable degradation of food qualities
Start Time: Friday, March 23, 2018 3:00 PM
End Time: Friday, March 23, 2018 5:00 PM
Location: Food Science & Nutritional Sciences Building West
Address: 65 Dudley Road
Campus: George H. Cook
Room: Auditorium
City, State, Country: New Brunswick, NJ US
Fee: N/A
Speaker:
Sponsor: Department of Food Science
Category: Talk, Lecture, Seminar
Contact Name: Deborah Koch
Contact Email: dmarion@sebs.rutgers.edu
Contact Phone: (848) 832-5429