Fatty interface modifiers — Composition, properties and uses in the food industries B. R. HarrisA. K. EpsteinF. J. Cahn OriginalPaper Pages: 179 - 182
Studies on the chemistry of the fatty acids VIII the reaction of thiocyanogen with linoleic and linolenic acids Norman L. MatthewsWallace R. BrodeJ. B. Brown OriginalPaper Pages: 182 - 187
Report of the olive oil committee 1940–41 J. FitelsonGeo S. JamiesonM. F. Lauro OriginalPaper Pages: 187 - 187
The moisture content of tung fruit from its electrical resistance R. S. McKinney OriginalPaper Pages: 188 - 189
Elm seed oil II. Studies on fatty acid separation R. G. ZehnpfennigH. A. Schuette OriginalPaper Pages: 189 - 190
Report of the smalley foundation committee L. B. CaldwellT. C. LawJ. J. Vollertsen OriginalPaper Pages: 191 - 192
Report of the pot cook Cellulose Yield Committee 1940–41 E. C. AinslieM. G. BoulwareL. N. Rogers OriginalPaper Pages: 193 - 193
Report of the sampling committee 1940–41 V. C. MehlenbacherH. H. MuellerC. V. Serbell OriginalPaper Pages: 193 - 194
Report of the Oil Characteristics Committee W. D. HutchinsGeo S. JamiesonM. F. Lauro OriginalPaper Pages: 194 - 194