A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oils
- 1 February 1964
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 41 (2) , 124-128
- https://doi.org/10.1007/bf02673488
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Über den Chemismus der Farbreaktion von 2‐Thiobarbitursäure mit Carbonyl‐VerbindungenFette, Seifen, Anstrichmittel, 1961
- Meat Flavor Chemistry, Flavor Studies on Beef and PorkJournal of Agricultural and Food Chemistry, 1960
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Determination of the extent of oxidation of fatsJournal of Oil & Fat Industries, 1957
- APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERSaJournal of Food Science, 1957
- Flavor reversion in soybean oil. IV. Isolation of reversion compounds in soybean oilJournal of Oil & Fat Industries, 1948