A NEW TECHNIQUE FOR THE ISOLATION OF FLAVOR COMPONENTS FROM FATS AND OILS

被引：35

作者：

CHANG, SS

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1961年 / 38卷 / 12期

关键词：

D O I：

10.1007/BF02633050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：669 / 671

页数：3

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[1] EVALUATION OF LABORATORY DISTILLATION APPARATUS - IMPROVED OLDERSHAW GLASS BUBBLE PLATE COLUMNS, AUTOMATIC STILL HEADS, AND ACCESSORIES
COLLINS, FC
LANTZ, V
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (11): : 673 - 677
[2] ISOLATION OF VOLATILE CONSTITUENTS FROM FATS AND OILS BY VACUUM DEGASSING
DEBRUYN, J
SCHOGT, JCM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (01) : 40 - 44
[3] VOLATILE CLEAVAGE PRODUCTS OF AUTOXIDIZED SOYBEAN OIL
KAWAHARA, FK
DUTTON, HJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (09) : 372 - 377
[4] FLAVOR REVERSION IN SOYBEAN OIL .4. ISOLATION OF REVERSION COMPOUNDS IN SOYBEAN OIL
MARTIN, CJ
SCHEPARTZ, AI
DAUBERT, BF
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1948, 25 (04) : 113 - 117