Unpleasant Odors of Rapeseed Oil Heated to Frying Temperatures

Author:

Dobbs J.E.,Vaisey–Genser M.,Diamant R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference5 articles.

1. Copper-hydrogenated soybean and linseed oils: composition, organoleptic quality and oxidative stability;Cowan;J. Am. Oil Chem. Soc.,1973

2. Room odor evaluation of oils and cooking fats;Evans;J. Am. Oil Chem. Soc.,1972

3. Progress in the technology of rapeseed oil for edible purposes;Niewiadomski;Chemistry and Industry,1970

4. Studies on the consumer aspects of rapeseed oil;Vaisey,1969

5. Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity;Vyncke;Fetle, Siefen. Anstrichmittle,1970

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