Isolation and characterization of dinners formed in used soybean oil
Author:
Affiliation:
1. ; Colgate-Palmolive, Co.; 909 River Road Piscataway 08854 NJ
2. ; Department of Food Science; University of Illinois; 1208 West Pennsylvania Avenue Urbana 61801 IL
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. The isolation and characterization of the polymers formed during the thermal oxidation of corn oil
2. Heat-induced changes during processing and use of edible fats
3. Characterization of toxic compound in thermally oxidized oil
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