An instrumental method for measuring the degree of reversion and rancidity of edible oils
Author:
Affiliation:
1. ; Department of Food Technology; University of Illinois; Urbana Illinois
2. Swift and Company; Chicago Ill.
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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1. A new method of studying the chemistry of rancidity
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4. A technique for testing the reversion properties of hydrogenated soybean oil shortenings
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4. Determination of pentane formed during autoxidation of oils contained in solid samples;Journal of the American Oil Chemists' Society;1977-06
5. Studien über das Verhalten von Fettinhaltsstoffen bei der Raffination. 8. Mitt. Zur Bestimmung polymerer Fettsäuren in Rapsöl und deren Verhalten bei der Raffination;Food / Nahrung;1975
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