Hydrogenated sunflowerseed oil: Oxidative stability and polymer formation on heating
- 1 May 1978
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 55 (5) , 451-453
- https://doi.org/10.1007/bf02668480
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Effects of refining and bleaching on oxidative stability of sunflowerseed oilJournal of Oil & Fat Industries, 1975
- Chemical analysis of polymerization products in abused fats and oilsJournal of Oil & Fat Industries, 1975
- Effect of deep‐fat frying on sunflower oilsJournal of Oil & Fat Industries, 1973
- Flavor and chemical evaluation of partially hydrogenated sunflower oil as a potato chip frying oilAmerican Journal of Potato Research, 1972
- Flavor and oxidative stability of northern‐grown sunflower seed oilJournal of Oil & Fat Industries, 1972
- Sunflowers: America’s neglected cropJournal of Oil & Fat Industries, 1972
- CHEMICAL COMPOSITION OF THE SEED OF SUNFLOWER HYBRIDS AND OPEN POLLINATED VARIETIESJournal of Food Science, 1971
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- Agronomic Performance and Chemical Composition of the Seed of Sunflower Hybrids and Introduced Varieties1Crop Science, 1964