Measuring flavor deterioration of fats, oils, dried emulsions and foods
- 1 October 1977
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 54 (10), 450-453
- https://doi.org/10.1007/bf02671033
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPSJournal of Food Science, 1974
- Chemical and organoleptic properties of oxidized fatsJournal of Oil & Fat Industries, 1974
- Possible mechanisms of autoxidative rancidityLipids, 1972
- Edible oil quality as measured by thermal release of pentaneJournal of Oil & Fat Industries, 1969