Methods to Access Quality and Stability of Oils and Fat-Containing Foods
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Published By AOCS Publishing

9780935315585, 9781439831984

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Methods to Measure Volatile Compounds and the Flavor Significance of Volatile Compounds

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch6 ◽

1995 ◽

Cited By ~ 7

Author(s):

R Przybylski ◽

N Michael Eskin

Keyword(s):

Volatile Compounds

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Organization of a Sensory Evaluation Program

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch3 ◽

1995 ◽

Author(s):

L Malcolmson

Keyword(s):

Sensory Evaluation ◽

Evaluation Program

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Applied Statistics for Oil Chemists

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch11 ◽

1995 ◽

Author(s):

Terry Nelsen

Keyword(s):

Applied Statistics

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Conjugated Diene, Anisidine Value, and Carbonyl Value Analyses

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch9 ◽

1995 ◽

Cited By ~ 14

Author(s):

Pamela White

Keyword(s):

Conjugated Diene ◽

Carbonyl Value ◽

Anisidine Value

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Factors Affecting Oil Quality and Stability

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch2 ◽

1995 ◽

Author(s):

Herbert Dutton

Keyword(s):

Oil Quality ◽

Factors Affecting

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Historical Glimpses of Analytical and Quality Assessment Methods for Fats and Oils

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch1 ◽

1995 ◽

Author(s):

Herbert J.

Keyword(s):

Quality Assessment ◽

Fats And Oils ◽

Assessment Methods

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Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.fmatt ◽

1995 ◽

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Analyses of Peroxide Values and Headspace Oxygen

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch8 ◽

1995 ◽

Cited By ~ 1

Author(s):

Tae Shik Hahm ◽

David Min

Keyword(s):

Headspace Oxygen ◽

Peroxide Values

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Historical and Future Development of Volatile Compound Analyses

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch7 ◽

1995 ◽

Author(s):

Janet Snyder

Keyword(s):

Future Development ◽

Volatile Compound

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Sensory Evaluation of Oils and Fat-Containing Foods

Methods to Access Quality and Stability of Oils and Fat-Containing Foods ◽

10.1201/9781439831984.ch4 ◽

1995 ◽

Cited By ~ 8

Author(s):

Kathleen Warner

Keyword(s):

Sensory Evaluation

Download Full-text

Methods to Access Quality and Stability of Oils and Fat-Containing Foods
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By AOCS Publishing

Methods to Measure Volatile Compounds and the Flavor Significance of Volatile Compounds

Organization of a Sensory Evaluation Program

Applied Statistics for Oil Chemists

Conjugated Diene, Anisidine Value, and Carbonyl Value Analyses

Factors Affecting Oil Quality and Stability

Historical Glimpses of Analytical and Quality Assessment Methods for Fats and Oils

Contents

Analyses of Peroxide Values and Headspace Oxygen

Historical and Future Development of Volatile Compound Analyses

Sensory Evaluation of Oils and Fat-Containing Foods

Export Citation Format

Methods to Access Quality and Stability of Oils and Fat-Containing FoodsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By AOCS Publishing

Methods to Measure Volatile Compounds and the Flavor Significance of Volatile Compounds

Organization of a Sensory Evaluation Program

Applied Statistics for Oil Chemists

Conjugated Diene, Anisidine Value, and Carbonyl Value Analyses

Factors Affecting Oil Quality and Stability

Historical Glimpses of Analytical and Quality Assessment Methods for Fats and Oils

Contents

Analyses of Peroxide Values and Headspace Oxygen

Historical and Future Development of Volatile Compound Analyses

Sensory Evaluation of Oils and Fat-Containing Foods

Methods to Access Quality and Stability of Oils and Fat-Containing Foods
Latest Publications