Author:
Melnick Daniel,Luckmann Frederick H.,Gooding Chester M.
Subject
Organic Chemistry,General Chemical Engineering
Reference20 articles.
1. Melnick, D., J. Am. Oil Chemists' Soc.,34, 351 (1957).
2. Crampton, E. W., Common, R. H., Farmer, F. A., Wells, A. F., and Crawford, D., J. Nutrition,49, 333 (1953).
3. Crampton, E. W., Common, R. H., Pritchard, E. T., and Farmer, F. A., J. Nutrition,60, 13 (1956).
4. Paschke, R. F., and Wheeler, D. H., J. Am. Oil Chem. Soc.,32, 473, (1955).
5. Lassen, S., Bacon, E. K., and Dunn, H. J., Arch. Biochem.,23, 1 (1949).
Cited by
27 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. Changes in the characteristics and composition of oils during deep-fat frying;Journal of the American Oil Chemists’ Society;1996-04
2. Food technology;Journal of the American Oil Chemists' Society;1989-02
3. Potato Chips;Snack Food Technology;1984
4. Some Toxic Compounds Produced in Food by Cooking and Processing;International Journal of Food Sciences and Nutrition;1981-01
5. Chemical reactions involved in the deep-fat frying of foods1;Journal of the American Oil Chemists' Society;1978-10