A new technique for the isolation of flavor components from fats and oils
- 1 December 1961
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 38 (12), 669-671
- https://doi.org/10.1007/bf02633050
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Isolation of volatile constituents from fats and oils by vacuum degassingJournal of Oil & Fat Industries, 1961
- Volatile cleavage products of autoxidized soybean oilJournal of Oil & Fat Industries, 1952
- Flavor reversion in soybean oil. IV. Isolation of reversion compounds in soybean oilJournal of Oil & Fat Industries, 1948
- Evaluation of Laboratory Distillation Apparatus. Improved Oldershaw Glass Bubble Plate Columns, Automatic Still Heads and AccessoriesIndustrial & Engineering Chemistry Analytical Edition, 1946