The stability of vegetable oils IV. Flavor reversion in soybean oil-Reference-Cited by-同舟云学术

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The stability of vegetable oils IV. Flavor reversion in soybean oil

Published:1941-05 Issue:5 Volume:18 Page:95-98
ISSN:0003-021X
Container-title:Oil & Soap
language:en
Short-container-title:Oil Soap

Author:

Bickford W. G.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/BF02545417.pdf

Reference22 articles.

1. Food Investigation Board. Special Report No.;C. H. Lea,1938

2. McBride, G. W., Food Industries,12, No. 6, 56–58 (1940).

3. Carlin, G. T., “Rancidity Problems in Bakery Goods.” Fall Meeting, Am. Oil Chem. Soc., Chicago, 1940.

4. Durkee, M. M., Ind. Eng. Chem.28, 898–903 (1936).

5. Robinson, A. A., The Nutritional Use of Soybean Oil. Sectional Meeting, Am. Chem. Soc., Purdue, June 14, 15, 1940.

Cited by 15 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. A review of soybean oil reversion flavor;Journal of the American Oil Chemists' Society;1979-11

2. Neuzeitliche Technologie der Fette und Fettprodukte CXVII: Die Raffination der Fette;Fette, Seifen, Anstrichmittel;1968-01

3. A systematic characterization of the reversion flavor of soybean oil;Journal of the American Oil Chemists' Society;1967-08

4. Flavor and oxidative stability of some linolenate-containing oils;Journal of the American Oil Chemists' Society;1965-09

5. Decrease of soluble oil in animal feeding stuffs during storage;Journal of the Science of Food and Agriculture;1964-09

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