A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics-Reference-Cited by-同舟云学术

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A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics

Published:1943-08 Issue:8 Volume:20 Page:149-151
ISSN:0003-021X
Container-title:Oil & Soap
language:en
Short-container-title:Oil Soap

Author:

Arenson S. W.,Heyl E. G.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/BF02640155.pdf

Reference5 articles.

1. King, Roschen and Irwin. Oil and Soap9, 89 (1932).

2. Lowe, B. Research Bulletin 279, Iowa State College.

3. Thiessen, E. J. Food Research4, 135–143 (1939).

4. Lea, C. H. Rancidity in Edible Fat. The Chemical Publishing Co., Inc., New York (1939).

5. Hilditch, T. P. Chemical Constitution of Natural Fats, London, Chapman and Hall, Ltd. (1940).

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1. Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations;Journal of the American Oil Chemists' Society;1985-12

2. Verderben und Vorratshaltung von Fetten und Fettprodukten;Fette und Lipoide (Lipids);1969

3. The Chemical and Biological Properties of Heated and Oxidized Fats;Advances in Lipid Research;1969

4. Chemical reactions involved in the deep fat frying of foods: IV. Identification of acidic volatile decomposition products of hydrogenated cottonseed oil;Journal of the American Oil Chemists' Society;1968-09

5. Untersuchungen an Fritürefetten;Fette, Seifen, Anstrichmittel;1964-01

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