A new technique for the isolation of flavor components from fats and oils S. S. Chang Technical Pages: 669 - 671
Characterization of the reversion flavor of soybean oil S. S. ChangK. M. BrobstC. E. Ireland Technical Pages: 671 - 674
Correlation of the mean-molecular weights of commercial alkylbenzenes with gas-liquid chromatographic data A. H. SilverW. H. AdamH. J. Keily Technical Pages: 674 - 677
Search for new industrial oils. V. Oils of cruciferae K. L. MikolajczakT. K. MiwaQuentin Jones Technical Pages: 678 - 681
Dilatometric properties of some glycerides of confectionery fats W. LandmannN. V. LovegrenR. O. Feuge Technical Pages: 681 - 685
Further studies on the pancreatic hydrolysis of some natural fats M. H. Coleman Technical Pages: 685 - 688
A method for determining the carbonyl value in thermally oxidized fats V. R. BhaleraoJ. G. EndresF. A. Kummerow Technical Pages: 689 - 691
Kinetic investigation into glucose-, fructose-, and sucrose-activated autoxidation of methyl linoleate emulsion Ahmed Fahmy MabroukL. R. Dugan Jr. Technical Pages: 692 - 695
Characterization of cyclopropenoid acids in selected seed oils T. L. WilsonC. R. Smith Jr.K. L. Mikolajczak Technical Pages: 696 - 699
The cuticle wax of the Cuban palm,Copernicia hospita E. D. KitzkeE. A. Wilder Technical Pages: 699 - 700
The chick edema factor and its relation to the fatty acid industry Thomas McGuine News Pages: a13 - a15