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Journal of the American Oil Chemists' Society
Volumes and issues
Volume 6, Issue 12
Journal of the American Oil Chemists' Society
Publishing model
:
Hybrid
Journal of the American Oil Chemists' Society
is now archived and no longer receiving submissions with this publisher. All articles published in the journal during its time with Springer will remain fully searchable through our websites.
Search all Journal of the American Oil Chemists' Society articles
Volume 6, Issue 12
December 1929
16 articles in this issue
Margarine—A pure food
Editorials
Pages: 9 - 9
The era of distribution
Editorials
Pages: 9 - 10
Foreign trade opportunities
Editorials
Pages: 10 - 10
Oil content of straits copra
Editorials
Pages: 10 - 10
Why a cut?
Editorials
Pages: 10 - 10
Oil Chemists Fall Meeting
W. A. Peterson
Feature Articles
Pages: 11 - 12
Margarine consumption increasing
Feature Articles
Pages: 13 - 33
Oil Chemists' Soap Section reports
W. A. Peterson
Feature Articles
Pages: 15 - 18
“Virgin” olive oil and the ultra-violet ray
Sidney Musher
Feature Articles
Pages: 19 - 33
A method of testing pure lard
H. P. Trevithick
M. F. Lauro
Feature Articles
Pages: 21 - 23
Proposed thiosulphate number for olive oil
Wallace H. Dickhart
Correction
Pages: 23 - 23
Recommends extension of mayonnaise research
Dan Gray
Feature Articles
Pages: 25 - 26
Fat and oil data for third quarter 1929
Feature Articles
Pages: 27 - 30
Notes of the industry
BriefCommunication
Pages: 31 - 33
Abstracts
Abstract
Pages: 35 - 36
Market report on Fats, Oils and Greases
BriefCommunication
Pages: 37 - 37
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