Determination of the extent of rancidity of soybean oil by gas chromatography compared with peroxide value
- 1 March 1971
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 48 (3), 121-124
- https://doi.org/10.1007/bf02545733
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Chemical reactions involved in the deep fat frying of foods: V. Identification of nonacidic volatile decomposition products of hydrogenated cottonseed oilJournal of Oil & Fat Industries, 1968
- Pentane from thermal decomposition of lipoxidase‐derived productsLipids, 1967
- A gas chromatographic method for measuring rancidity in vegetable oilsJournal of Oil & Fat Industries, 1966
- Characterization of the reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961
- 3‐cis‐hexenal, the “Green” reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961