Spectral properties of linoleic and linolenic acids prepared by debromination R. T. O’ConnorD. C. HeinzelmanS. T. Bauer OriginalPaper Pages: 5 - 9
Spectroscopic changes in fats during rancidification W. O. LundbergR. T. HolmanG. O. Burr OriginalPaper Pages: 10 - 14
The phosphatides and oil in unroasted and roasted coffee beans Bruno Rewald OriginalPaper Pages: 19 - 20
Report of the committee on analysis of commercial fats and oils M. L. LaingE. W. BlankV. C. Mehlenbacher OriginalPaper Pages: 20 - 22
The evaluation of bleaching earths Herbert F. HinnersJustin J. McCarthyRaymond E. Bass OriginalPaper Pages: 22 - 25
Correlation of keeping properties of shortenings with keeping quality of biscuits D. J. Maveety OriginalPaper Pages: 25 - 27
Report of the subcommittee on standard supplies of uniform methods committee J. P. Harris OriginalPaper Pages: a10 - a12