Crambe processing: Glucosinolate removal by water washing on a continuous filter E. C. BakerG. C. MustakasV. E. Sohns OriginalPaper Pages: 387 - 391
Biological evaluation of crambe meals detoxified by water extraction on a continuous filter E. C. BakerG. C. MustakasD. H. Gould OriginalPaper Pages: 392 - 396
Utilization of mathematical models to characterize functional properties of selected emulsifiers in continuous mix bread Llija Gawrilow OriginalPaper Pages: 397 - 402
Quantitative analysis of cyclopentadiene compounds N. TotaniY. TotaniN. Matsuo OriginalPaper Pages: 403 - 407
“Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends G. R. ListE. A. EmkenH. J. Dutton OriginalPaper Pages: 408 - 413
Preparation and selective hydrolysis of acetal esters R. O. AdlofW. E. NeffE. H. Pryde OriginalPaper Pages: 414 - 416
Mackerel skin lipids as an unsaturated fat model system for the determination of antioxidative potency of TBHQ and other antioxidant compounds P. J. KeD. M. NashR. G. Ackman OriginalPaper Pages: 417 - 420
A simplified gas liquid chromatographic determination for vitamin E in vegetable oils Kenneth T. Hartman OriginalPaper Pages: 421 - 423
Fatty acid content and composition of freshwater finfish J. E. KinsellaJ. L. ShimpJ. Weihrauch OriginalPaper Pages: 424 - 429
Lactose- derived surfactants(III): Fatty esters of oxyalkylated lactito F. ScholnickW. M. Linfield OriginalPaper Pages: 430 - 432
Measurement of emulsion stability by pulsed nuclear magnetic resonance (NMR) J. F. TrumbetasJ. A. FioritiR. J. Sims OriginalPaper Pages: 433 - 434
Specific gravities of rapeseed and canbra oils R. G. AckmanC. A. Eaton OriginalPaper Pages: 435 - 435
Evaluation of cottonseed aflatoxin testing programs T. B. WhitakerM. E. Whitten OriginalPaper Pages: 436 - 441
Round table discussion: Instrumental analysis of flavor and flavor stability of fats and oils S. ChangH. Smouse Symposium Pages: 443 - 443
Instrumental analysis of flavor and flavor stability of fats and oils Stephen S. Chang Introduction Pages: 444 - 444
Analysis of vegetable oils for flavor quality by direct gas chromatography H. P. DupuyE. T. RaynerM. G. Legendre OriginalPaper Pages: 445 - 449
Measuring flavor deterioration of fats, oils, dried emulsions and foods Joseph A. Fioriti OriginalPaper Pages: 450 - 453
A quality control procedure for the gas liquid chromatographic evaluation of the flavor quality of vegetable oils Arthur E. WaltkingHelen Zmachinski OriginalPaper Pages: 454 - 457
Correlation of the flavor scores of vegetable oils with volatile profile data J.L WilliamsT. H. Applewhite OriginalPaper Pages: 461 - 463
Chemical stimulus determinants of cat neural taste responses to meats J. C. Boudreau OriginalPaper Pages: 464 - 466
An introduction to the flavor symposium of flavor and flavor stability of fats and fatty foods T. H. Smouse OriginalPaper Pages: 467 - 467
Lipid-Derived flavors of legume protein products David J. SessaJoseph J. Rackis OriginalPaper Pages: 468 - 473
World conference on vegetable food proteins planning underway K. F. Gander Features Pages: 786A - 786A
