Some notes on the keeping quality of fats in baked goods
- 1 July 1941
- journal article
- Published by Springer Nature in Journal of Oil & Fat Industries
- Vol. 18 (7) , 147-148
- https://doi.org/10.1007/bf02640877
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The oven test as an index of keeping qualityJournal of Oil & Fat Industries, 1938
- Some practical aspects on choosing a shortening for biscuit and cracker manufactureJournal of Oil & Fat Industries, 1938
- Some factors affecting rancidityJournal of Oil & Fat Industries, 1934
- An accelerated stability test using the peroxide value as an indexJournal of Oil & Fat Industries, 1933