An emulsion method for the sensory evaluation of edible oils-Reference-Cited by-同舟云学术

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An emulsion method for the sensory evaluation of edible oils

Published:1983-07 Issue:7 Volume:60 Page:1277-1281
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Rebecca Stone,Earl G. Hammond

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference27 articles.

1. Cowan, J.C., Conference on Deterioration of Fats and Oils US Quartermaster Food Institute, Washington, DC, 1945.

2. Moser, H.A., CM. Jeger, J.C. Cowan and H.J. Dutton, JAOCS 24: 291 (1947).

3. Moser, H.A., H.J. Dutton, C.D. Evans and J.C. Cowan, Food Technol. 4:105 (1950).

4. Evans, C.D., JAOCS 32:596 (1955).

5. Fioriti, J.A., M.J. Kanuk and R.J. Sims, JAOCS 51:219 (1974).

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