A simplified and precise flavor evaluation procedure for determining oxidative rancidity in vegetable oils-Reference-Cited by-同舟云学术

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A simplified and precise flavor evaluation procedure for determining oxidative rancidity in vegetable oils

Published:1965-08 Issue:8 Volume:42 Page:734-736
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Wyatt C. Jane¹,Day E. A.¹

Affiliation:

1. ; Department of Food Science and Technology; Oregon State University; Corvallis

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference4 articles.

1. AOCS Official and Tentative Methods of Analysis Chicago, Ill. 1958

2. Determination of the classes of free monocarbonyl compounds in oxidizing fats and oils

3. Autoxidation of Milk Lipids. II. The Relationship of Sensory to Chemical Methods for Measuring the Oxidized Flavor of Milk Fats

Cited by 8 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. Analytical Research;Safflower;1996-05-30

2. Measurement of lipid oxidation: A review;Journal of the American Oil Chemists' Society;1978-06

3. Effect of Sucrose on the Production of Acetaldehyde and Acids by Yogurt Culture Bacteria;Journal of Dairy Science;1972-11

4. Ester Production by Pseudomonas fragi. III. Synergistic Flavor Interaction of Esters at Subthreshold Concentrations,;Journal of Dairy Science;1969-08

5. Influence of Free Fatty Acids on Sweet Cream Butter Flavor;Journal of Food Science;1969-05

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