Predicting the flavor stability of soybean oil-Reference-Cited by-同舟云学术

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Predicting the flavor stability of soybean oil

Published:1944-12 Issue:12 Volume:21 Page:357-360
ISSN:0003-021X
Container-title:Oil & Soap
language:en
Short-container-title:Oil Soap

Author:

Sanders J. H.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/BF02593172.pdf

Reference3 articles.

1. W. J. Morae and J. L. Cartter, Improvement in Soybeans. U. S. Dept. Agr. Year Book, 1937; 1154–1189, illus.

2. Piper and Morse, The Soybean. McGraw-Hill (1923).

3. Klare S. Markley and Warren H. Goss, The Chemistry and Technology of the Soybean and Its Derived Products (1942).

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY;Journal of Food Science;1980-03

2. Quality of oil from damaged soybeans;Journal of the American Oil Chemists’ Society;1977-01

3. Chemical evaluation of oil from field-and storage-damaged soybeans;Journal of the American Oil Chemists Society;1973-11

4. Technology of edible animal fats;Progress in the Chemistry of Fats and other Lipids;1958-01

5. The phosphorus content of refined soybean oil as a criterion of quality;Journal of the American Oil Chemists' Society;1956-12

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