Comparitive study of monocarbonyl compounds formed during deep frying in different fats
- 1 September 1965
- journal article
- abstracts
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (9), 776-778
- https://doi.org/10.1007/bf02631861
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The effect of heat on pure triglyceridesJournal of Oil & Fat Industries, 1962
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- Liquid-liquid partition chromatography : Separation of the 2,4-dinitrophenylhydrazones of saturated aldehydes, methyl ketones, 2-enals and 2,4-dienalsJournal of Chromatography A, 1960
- Absence of thermal polymers in potato‐chip frying oilsJournal of Oil & Fat Industries, 1957
- Reactions of free radicals associated with low temperature oxidation of paraffinsDiscussions of the Faraday Society, 1951