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Flavor stability of soybean oil. 1. The role of the non-saponifiable fraction

✍ Scribed by Karl F. Mattil

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The flavor problem of soybean oil. VI. F

✍ A. W. Schwab; Helen A. Moser; Patricia M. Cooney; C. D. Evans 📂 Article 📅 1950 🏛 Springer-Verlag 🌐 English ⚖ 490 KB

The stability of vegetable oils IV. Flav

✍ W. G. Bickford 📂 Article 📅 1941 🏛 Springer-Verlag 🌐 English ⚖ 578 KB

A Study of the Neutral, Non-Saponifiable

✍ Pearlman, W. H. 📂 Article 📅 1944 🏛 American Chemical Society 🌐 English ⚖ 468 KB

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✍ E. N. Frankel; K. Warner; B. P. Klein 📂 Article 📅 1988 🏛 Springer-Verlag 🌐 English ⚖ 569 KB

An evaluation of the oxidative and flavo

✍ L. A. Baumann; D. G. McConnell; Helen A. Moser; C. D. Evans 📂 Article 📅 1967 🏛 Springer-Verlag 🌐 English ⚖ 418 KB

Key factors and recent advances in the f

✍ J. C. Cowan 📂 Article 📅 1966 🏛 Springer-Verlag 🌐 English ⚖ 849 KB