Flavor and oxidative stability of continuously hydrogenated soybean oils
Author:
Affiliation:
1. Agricultural Research Service, U.S. Department of Agriculture; Northern Regional Research Center; 61604 Peoria IL
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference16 articles.
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3. Flavor evaluation of copper-nickel hydrogenated soybean oil and blends with unhydrogenated oil
4. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oil: Effect of tertiary butyl hydroquinone
5. Coombes , W.A. R.A. Zavada J.E. Hansen W.A. Singleton R.R. King 1974
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