A quality control procedure for the gas liquid chromatographic evaluation of the flavor quality of vegetable oils
- 1 October 1977
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 54 (10) , 454-457
- https://doi.org/10.1007/bf02671034
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Correlations of flavor score with volatiles of vegetable oilsJournal of Oil & Fat Industries, 1976
- Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat fryingJournal of Oil & Fat Industries, 1976
- Direct gas chromatographic examination of volatiles in salad oils and shorteningsJournal of Oil & Fat Industries, 1973
- A gas chromatographic method for measuring rancidity in vegetable oilsJournal of Oil & Fat Industries, 1966