MEASURING FLAVOR DETERIORATION OF FATS, OILS, DRIED EMULSIONS AND FOODS

被引：10

作者：

FIORITI, JA ^{[1
]}

机构：

[1] GEN FOODS CORP,CTR TECHNOL,WHITE PLAINS,NY 10625

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1977年 / 54卷 / 10期

关键词：

D O I：

10.1007/BF02671033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：450 / 453

页数：4

共 7 条

[1]

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[3] CHEMICAL AND ORGANOLEPTIC PROPERTIES OF DRIED EMULSIONS [J].

FIORITI, JA ;

STAHL, HD ;

CSERI, J ;

SIMS, RJ .

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[4] CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OXIDIZED FATS [J].

FIORITI, JA ;

KANUK, MJ ;

SIMS, RJ .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (05) :219-223

[5] OXIDATION AND QUALITY OF SOYBEAN OIL - PRELIMINARY STUDY OF ANISIDINE TEST [J].

LIST, GR ;

EVANS, CD ;

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WARNER, K ;

BOUNDY, BK ;

COWAN, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (02) :17-21

[6]

LOURY M, 1972, LIPIDS, V7, P671, DOI 10.1007/BF02533075

[7] PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO-CHIPS [J].

WARNER, K ;

EVANS, CD ;

LIST, GR ;

BOUNDY, BK ;

KWOLEK, WF .

JOURNAL OF FOOD SCIENCE, 1974, 39 (04) :761-765

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