Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil-Reference-Cited by-同舟云学术

Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil

Published:1983-05 Issue:3 Volume:48 Page:791-793
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MIN DAVID B.,WEN JYE

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14900.x/fullpdf

Reference17 articles.

1. O.L. Brekke, T.L. Mounts, E.M. Pryde, D.R. Erickson, E.H. Pryde, O.R. Brekke, T.L. Mounts, and R.A. Falb, 1980 . Summary and Recommendation . InHandbook of Soy Oil Processing and Utilization," . Am. Oil Chem. Soc. and Am. Soybean Assoc.

2. Flavor evaluation of copper-hydrogenated soybean oils

3. Analysis of vegetable oils for flavor quality by direct gas chromatography

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