A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics S. W. ArensonE. G. Heyl OriginalPaper Pages: 149 - 151
Synthetic oils from residual dimerized fat acids J. C. CowanL. B. Falkenburg OriginalPaper Pages: 153 - 157
Composition of fat from a North American black bear R. A. RasmussenP. W. MorgalE. J. Miller OriginalPaper Pages: 159 - 161
The solubility of gases in butter oil, cottonseed oil, and lard P. S. SchafferH. S. Haller OriginalPaper Pages: 161 - 162
Report of the color committee 1942–1943 G. Worthen AgeeGeraldine W. HauptHarry P. Trevithick OriginalPaper Pages: 162 - 163
Report of the A.O.C.S. oil characteristics committee—1942–1943 M. F. LauroW. D. HutchinsJ. J. Vollertsen OriginalPaper Pages: 163 - 164