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Flavor evaluation of fats and oils

1955; Wiley; Volume: 32; Issue: 11 Linguagem: Inglês

10.1007/bf02637549

1558-9331

Chris Evans,

Analytical Chemistry and Chromatography

Journal of the American Oil Chemists' SocietyVolume 32, Issue 11 p. 596-604 Lectures of the 1955 Short Course on Analytical Techniques Sponsored by The American Oil Chemists’ Society and Conducted by the University of Illinois, Urbana, August 1–5 Flavor evaluation of fats and oils C. D. Evans, C. D. Evans Northern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture, Peoria, IllinoisSearch for more papers by this author C. D. Evans, C. D. Evans Northern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture, Peoria, IllinoisSearch for more papers by this author First published: November 1955 https://doi.org/10.1007/BF02637549Citations: 19AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References 1 Anonymous, Taste Panels, Bibliography, Chicago, Quartermaster Food and Container Institute (mimeo.). 2Beadle, B. W., Oil and Soap, 23, 33– 35 (1946). 3Bengtsson, K., and Helm, E., Wallerstein Lab. Commun., 9, 171– 180 (1946). 4Bliss, C. I., Anderson, E. O., and Marland, R. 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W., Struck, G. M., and Olson, P. C., Food Technol. 8, 326– 330 (1954). 63Wood E. C., J. Soc Chem. Ind. (London), 68, 128– 131 (1949). Citing Literature Volume32, Issue11November 1955Pages 596-604 ReferencesRelatedInformation