Oxidation effects in adsorption bleaching of vegetable oils-Reference-Cited by-同舟云学术

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Oxidation effects in adsorption bleaching of vegetable oils

Published:1949-05 Issue:5 Volume:26 Page:201-207
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

King R. R.¹,Wharton F. W.¹

Affiliation:

1. Technical Division; Mrs. Tucker’s Foods inc.; Sherman Texas

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference5 articles.

1. Bailey , Alton E. “Industrial Oil and Eat Products,” 525

2. Antioxidants and Autoxidation of Fats. XIV. The Isolation of New Antioxidants from Vegetable Fats1

3. Some notes on the theory and practice of bleaching fatty oils

4. A study of some of the factors affecting the laboratory bleach of soybean oil

5. The influence of bleaching adsorbents on the stability of edible oils

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1. Science and Technology of Fats and Lipids;Handbook of Biomass;2024

2. Science and Technology of Fats and Lipids;Handbook of Biomass;2023

3. Bleaching;Bailey's Industrial Oil and Fat Products;2020-02-17

4. Oil Technology;Technological Innovations in Major World Oil Crops, Volume 2;2011-09-24

5. Oxidation of edible oils;Oxidation in Foods and Beverages and Antioxidant Applications;2010

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