KEY FACTORS AND RECENT ADVANCES IN FLAVOR STABILITY OF SOYBEAN OIL

被引：11

作者：

COWAN, JC

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1966年 / 43卷 / 07期

关键词：

D O I：

10.1007/BF02682424

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：A300 / &

共 35 条

[1]

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[3]

COWAN J. C., 1965, FOOD TECHNOL, V19, P107

[4] CITRIC ACID - INACTIVATING AGENT FOR METALS OR ACIDIC SYNERGIST IN EDIBLE FATS [J].

COWAN, JC ;

EVANS, CD ;

COONEY, PM .

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[5]

COWAN JC, 1965, SOYBEAN DIG, V25, P16

[6]

COWAN JC, 1966, JAN INT POT CHIP I

[7]

COWAN JC, 1962, AUTOXIDATION ANTIOXI, V2, P599

[8]

DUTTON H. J., 1953, TRANS AMER ASSOC CEREAL CHEMISTS, V11, P116

[9] THE FLAVOR PROBLEM OF SOYBEAN OIL .4. STRUCTURE OF COMPOUNDS COUNTERACTING THE EFFECT OF PROOXIDANT METALS [J].

DUTTON, HJ ;

SCHWAB, AW ;

MOSER, HA ;

COWAN, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1948, 25 (11) :385-388

[10] THE FLAVOR PROBLEM OF SOYBEAN OIL .1. A TEST OF THE WATER WASHING-CITRIC ACID REFINING TECHNIQUE [J].

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COWAN, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1947, 24 (08) :261-264

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