Flavor evaluation of fats and oils
- 1 November 1955
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 32 (11) , 596-604
- https://doi.org/10.1007/bf02637549
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- An instrumental method for measuring the degree of reversion and rancidity of edible oilsJournal of Oil & Fat Industries, 1955
- STUDIES OP CERTAIN RED PIGMENTS FORMED FROM 2‐THIOBARBITURIC ACIDaJournal of Food Science, 1955
- Odors and FragranciesPublished by American Chemical Society (ACS) ,1953
- Some Statistical Methods in Taste Testing and Quality EvaluationBiometrics, 1953
- Organoleptic Panel Testing as Research ToolAnalytical Chemistry, 1952
- CANADIAN ERUCIC ACID OILS: IV. EDIBLE PROPERTIES OF FANWEED (PENNYCRESS) OIL AND SHORTENINGCanadian Journal of Research, 1949
- Organoleptic tests in the food industry. III.‐Some statistical considerations in organoleptic testsJournal of the Society of Chemical Industry, 1949
- The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metalsJournal of Oil & Fat Industries, 1948
- A STUDY OF METHODS FOR ASSESSING RANCIDITY IN LARDCanadian Journal of Research, 1946
- Problems in the evaluation of fat stabilityJournal of Oil & Fat Industries, 1946