Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
July 1, 1983Journal of the American Oil Chemists Society

An emulsion method for the sensory evaluation of edible oils

View Full Paper
Ask AI
Bookmark
Share

Authors

SRStone RebeccaIowa State UniversityGEG. Hammond EarlIowa State University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Rebecca et al. (1983) studied this question.

synapsesocial.com/papers/6a8154b6046b5fb0cc6496d8https://doi.org/10.1007/bf02702100
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improvement of the direct GC analysis of vegetable oils’ volatile profile by a poly MPE‐tenax GC column1976 · 11 citations
  2. 2A gas chromatographic method for measuring rancidity in vegetable oils1966 · 38 citations
  3. 3Edible oil quality as measured by thermal release of pentane1969 · 64 citations
  4. 4Tandem gas chromatography‐mass spectrometry analysis of volatiles from soybean oil1970 · 34 citations
  5. 5Some carbonyl flavor compounds of oxidized soybean and linseed oils1970 · 33 citations