The oxidation of fats in storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/BF02670233.pdf
Reference17 articles.
1. Harris, Chem. Met. Eng. 29, 93 (1923).
2. Rogers and Gray. Bur. Animal Ind. Bul. 114 (1909).
3. Greenbank and Holm. Ind. Eng. Chem. 26, 43 (1934).
4. Greenbank. U. S. Patent 1,898,363 (Feb. 21, 1933).
5. Holm, Greenbank and Deysher. Ind. Eng. Chem. 19, 156 (1927).
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1. The stability of vegetable oils II. Apparatus for determination of the rate of fading of methylene blue-fat systems;Oil & Soap;1940-11
2. A Review of Oxidation in Milk and Milk Products as Related to Flavor;Journal of Dairy Science;1940-07
3. The influence of bleaching adsorbents on the stability of edible oils;Oil & Soap;1938-05
4. Section C. Dairy Chemistry;Journal of Dairy Research;1938-01
5. The effect of the composition of butterfat on its susceptibility of oxidation;Oil & Soap;1937-09
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