Chemical and sensory characteristics of stored menhaden oil/ soybean oil blends
- 1 May 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (5) , 281-284
- https://doi.org/10.1007/bf02657676
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Fish oils: past and present food usesJournal of Oil & Fat Industries, 1989
- Action of Tocopherol‐Type Compounds in Directing Reactions Forming Flavor Compounds in Autoxidizing Fish OilsJournal of Oil & Fat Industries, 1989
- Evaluation of compounds contributing characterizing fishy flavors in fish oilsJournal of Oil & Fat Industries, 1989
- Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oilJournal of Oil & Fat Industries, 1988
- Flavor evaluation of crude oil to predict the quality of soybean oilJournal of Oil & Fat Industries, 1988
- Rancidity and its measurement in edible oils and snack foods. A reviewThe Analyst, 1988
- Dynamic headspace capillary gas chromatographic analysis of soybean oil volatilesJournal of Oil & Fat Industries, 1987
- Hydrogenation of a menhaden oil: I. Fatty acid and C20monoethylenic isomer compositions as a function of the degree of hydrogenationJournal of Oil & Fat Industries, 1983
- Oxidation and quality of soybean oil: A preliminary study of the anisidine testJournal of Oil & Fat Industries, 1974
- Direct conversion of lipid components to their fatty acid methyl estersJournal of Oil & Fat Industries, 1960