Problems encountered in the commercial utilization of frying fats-Reference-Cited by-同舟云学术

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Problems encountered in the commercial utilization of frying fats

Published:1952-12 Issue:12 Volume:29 Page:616-619
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Goodman A. H.,Block Zenas

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference12 articles.

1. Fulmer, E., and Manchester, T. C., J. Am. Chem. Soc.30, 1477 (1908).

2. Master, H., and Smith, H. L., The Analyst,39, 347 (1914).

3. Blunt, K., and Feeney, C. M., Home Econ.7, 535 (1915).

4. Morgan, A. F., and Cozen, E. R., Home Econ.,11, 394 (1919).

5. Woodruff, Sand, and Blunt, K., Home Econ.,11, 440 (1919).

Cited by 4 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 the Type of Frying Oil on the Consumer Preference for Doughnuts;Journal of Food Science;2003-04

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

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

4. Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating;Journal of the American Oil Chemists' Society;1964-08

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