A micromethod to generate and collect odor constituents from heated cooking oils
- 1 November 1972
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 49 (11) , 636-640
- https://doi.org/10.1007/bf02609376
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Edible oil evaluation by room odor tests: A preliminary reportJournal of Oil & Fat Industries, 1971
- Characterization of some volatile constituents of bell peppersJournal of Agricultural and Food Chemistry, 1969
- Chemical reactions involved in the deep fat frying of foods. III. Identification of nonacidic volatile decomposition products of corn oilJournal of Oil & Fat Industries, 1967
- The flavour volatiles of fats and fat-containing foods. II—a gas chromatographic investigation of volatile autoxidation products from sunflower oilJournal of the Science of Food and Agriculture, 1965