Study of color stability of tall oil fatty acids through isolation and characterization of minor constituents David B. S. MinSherman S. LinStephen S. Chang Technical Pages: 28 - 33
Comparison of methods for determining peroxidation in processed whole peanut products Allen J. St. AngeloRobert L. OryLawrence E. Brown Technical Pages: 34 - 35
High performance liquid chromatography of fatty methyl esters: Analytical separations C. R. Scholfield Technical Pages: 36 - 37
Effect of minor constituents and additives upon peroxidation of oil in peanut butter Allen J. St. AngeloRobert L. Ory Technical Pages: 38 - 40
Studies on detergent phosphate replacements: I. Aerobic biodegradation of sodium 2-hydroxyethyliminodiacetate J. B. LynnC. E. FriesO. A. Homberg Technical Pages: 41 - 43
Distribution of aflatoxins in various fractions separated from raw peanuts and defatted peanut meal K. R. NatarajanK. C. RheeK. F. Mattil Technical Pages: 44 - 47
Safety evaluation and biochemical behavior of monotertiarybutylhydroquinone B. D. AstillC. J. TerhaarK. Morgareidge Technical Pages: 53 - 58
Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene A. L. Branen Technical Pages: 59 - 63