ESTIMATING CARBONYL COMPOUNDS IN RANCID FATS AND FOODS

被引：184

作者：

HENICK, AS

BENCA, MF

MITCHELL, JH

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1954年 / 31卷 / 03期

关键词：

D O I：

10.1007/BF02612488

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：88 / 91

页数：4

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[1] SIMPLIFIED STATISTICS FOR SMALL NUMBERS OF OBSERVATIONS
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[2] VOLATILE CLEAVAGE PRODUCTS OF AUTOXIDIZED SOYBEAN OIL
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[3] COLORIMETRIC METHOD FOR DETERMINATION OF TRACES OF CARBONYL COMPOUNDS
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[4] FLAVOR REVERSION IN SOYBEAN OIL .4. ISOLATION OF REVERSION COMPOUNDS IN SOYBEAN OIL
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[5] ESTIMATION OF MONOCARBONYL COMPOUNDS IN RANCID FOODS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (05) : 215 - 218
[6] FLAVOR REVERSION IN SOYBEAN OIL .5. ISOLATION AND IDENTIFICATION OF REVERSION COMPOUNDS IN HYDROGENATED SOYBEAN OIL
SCHEPARTZ, AI
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1950, 27 (10) : 367 - 373