Literature DB >> 13091927

Reversion problems in edible fats.

B F DAUBERT, P W O'CONNELL.   

Abstract

Keywords:  FATS; FOOD

Mesh：

Substances：

Year:  1953        PMID： 13091927     DOI： 10.1016/s0065-2628(08)60180-9

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  2 in total

1.  Iso-linoleic acids responsible for the formation of the hardening flavor.

Authors:  J G Keppler; M M Horikx; P W Meijboom; W H Feenstra
Journal:  J Am Oil Chem Soc       Date:  1967-09       Impact factor: 1.849

2.  Analysis of autoxidized fats by gas chromatography-mass spectrometry: VI. Methyl 9,15- and 12,15-octadecadienoate.

Authors:  E N Frankel; E J Dufek; W E Neff
Journal:  Lipids       Date:  1980-09       Impact factor: 1.880
  2 in total

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