The unsaturated fatty acids of the alga chlorella R. F. PaschkeD. H. Wheeler OriginalPaper Pages: 81 - 85
The glyceride structure of natural fats. III. Factors governing the content of fully saturated glycerides A. R. S. Kartha OriginalPaper Pages: 85 - 88
Estimating carbonyl compounds in rancid fats and foods A. S. HenickM. F. BencaJ. H. Mitchell Jr. OriginalPaper Pages: 88 - 91
The antioxidant and antipolymerization properties of gossypol, dianilinogossypol, and related materials W. G. BickfordF. C. PackC. H. Mack OriginalPaper Pages: 91 - 93
Reactions of fatty materials with oxygen. XV. Formation of 9,10-dihydroxystearic acid and cleavage products in the oxidation of oleic acid and methyl oleate in acetic acid H. B. KnightE. F. Jordan Jr.Daniel Swern OriginalPaper Pages: 93 - 96
The effect of extended storage on the properties of tung oil Raiford L. HolmesFrank C. Pack OriginalPaper Pages: 96 - 98
A quick dilatometric method for control and study of plastic fats N. D. FultonE. S. LuttonR. L. Wille OriginalPaper Pages: 98 - 103
Tall oil studies. III. Bactericidal activity of polyethenoxy tallate ozonides. Identification of the active principle H. J. FerlinA. T. BallunJ. V. Karabinos OriginalPaper Pages: 103 - 104
Yield and chemical composition of sesame,Sesamum indicum L., as affected by variety and location grown Murray L. KinmanS. M. Stark Jr. OriginalPaper Pages: 104 - 108
Behavior of antioxidants during the baking and storage of pie crust J. H. MahonRoss A. Chapman OriginalPaper Pages: 108 - 112
Solubility of hydrogenated peanut oil in peanut oil Frank C. MagneEvald L. SkauAndrew F. Freeman OriginalPaper Pages: 113 - 114
The eicosenoic acid of cameline seed oil J. D. von MikuschUrsula Dylla OriginalPaper Pages: 114 - 115
Activities of the american meat institute as related to the fats and oils industry George M. Lewis OriginalPaper Pages: 28 - 30
The role of chemical derivatives in seeking new markets for fats Waldo C. Ault OriginalPaper Pages: 31 - 34