Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils
- 1 October 1985
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 62 (10), 1483-1486
- https://doi.org/10.1007/bf02541898
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Changes in dielectric constant as a measure of frying oil deteriorationJournal of Oil & Fat Industries, 1979
- Odor considerations in the use of frying oilsJournal of Oil & Fat Industries, 1979
- Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidantsJournal of Oil & Fat Industries, 1978
- Flavor evaluation of copper‐nickel hydrogenated soybean oil and blends with unhydrogenated oilJournal of Oil & Fat Industries, 1975
- Hydrogenation of soybean oil with copper‐chromium catalyst: Preliminary plant‐scale observationsJournal of Oil & Fat Industries, 1974
- Polymerization inhibitors for polyunsaturated oilsLipids, 1973
- Copper‐hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stabilityJournal of Oil & Fat Industries, 1973
- Use of silicones in frying oilsJournal of Oil & Fat Industries, 1973
- Edible oil evaluation by room odor tests: A preliminary reportJournal of Oil & Fat Industries, 1971
- CorrectionBMJ, 1953