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Studies on the stability and antioxidant properties of butylated hydroxyanisoles

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posted on 12.07.2019 by Ronald Kirkby
Butylated hydroxyanisole (BHA) is one of the most widely used synthetic antioxidants added to foodstuffs. BHA consists of a mixture of isomers, 3-tert-butyl-4- hydroxyanisole (3-BHA) and 2-tert-butyl-4-hydroxyanisole (2-BHA). [Continues.]

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

1988

Notes

A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of the degree of Master of Philosophy at Loughborough University.

Language

en

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