Unpleasant Odors of Rapeseed Oil Heated to Frying Temperatures
- 1 April 1978
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 11 (2) , 66-70
- https://doi.org/10.1016/s0315-5463(78)73185-8
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Copper‐hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stabilityJournal of Oil & Fat Industries, 1973
- Room odor evaluation of oils and cooking fatsJournal of Oil & Fat Industries, 1972
- Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative RancidityFette, Seifen, Anstrichmittel, 1970