Hexanal as a measure of rancidity in low fat foods
- 1 June 1977
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 54 (6) , 225-228
- https://doi.org/10.1007/bf02655159
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A gas chromatographic method for continuous accelerated study of O2 uptake in fatsJournal of Oil & Fat Industries, 1966
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964
- Food Vapors Analysis, Measurement of Fat Autoxidation and Browning Aldehydes in Food Vapors by Direct Vapor Injection Gas-Liquid ChromatographyJournal of Agricultural and Food Chemistry, 1963
- Off-Flavors in Potato Products, Autoxidation of Potato GranulesJournal of Agricultural and Food Chemistry, 1961
- Rancidity in flaked breakfast cerealsJournal of Oil & Fat Industries, 1941