Author:
El-Negoumy A.M.,de Puchal M.S.,Hammond E.G.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. Chang, S. S., Brabst, K. M., Tai, H., and Ireland, C. E. 1961. Characterization of the Reversion Flavor of Soybean Oil. Paper presented, American Oil Chemists’ Soc, St. Louis, Mo. May.
2. Quantitative Fatty Acid Analysis of Vegetable Oils by Gas-Liquid Chromatography;Craig;J. Am. Oil Chemists’ Soc,1859
3. Carbonyls in Oxidizing Fat IV. The Role of Various Fatty Acid Components in Carbonyl Generation;Ellis;J. Food Sci.,1961
4. The Partial Characterization of Oxidized Flavor in Butteroil;El Negoumy;J. Dairy Sci.,1961
5. Fishy Flavor in Dairy Products III. The Volatile Compounds Associated with Fishy Flavor in Washed Cream;Forss;J. Dairy Research,1960
Cited by
16 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