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- [22] EFFECT OF AUTOXIDATION PRIOR TO DEODORIZATION ON OXIDATIVE AND FLAVOR STABILITY OF SOYBEAN OILJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (09) : 452 - 456EVANS, CDFRANKEL, ENCOONEY, PMMOSER, HA
- [23] THE FLAVOR PROBLEM OF SOYBEAN OIL .8. SULFUR COORDINATION COMPOUNDS EFFECTIVE IN EDIBLE OIL STABILIZATIONJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (10) : 413 - 417SCHWAB, AWMOSER, HAGURLEY, RSEVANS, CD
- [24] THE FLAVOR PROBLEM OF SOYBEAN OIL .12. NITROGEN COORDINATION COMPOUNDS EFFECTIVE IN EDIBLE OIL STABILIZATIONJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (05) : 177 - 182SCHWAB, AWCOONEY, PMEVANS, CDCOWAN, JC
- [25] TRACE ELEMENTS IN EDIBLE FATS .9. INFLUENCE OF DEMETALIZATION ON OXIDATIVE AND FLAVOR STABILITIES OF SOYBEAN OILJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (04) : 344 - +VIOQUE, AGUTIERREZ, RALBI, MANOSTI, N
- [26] DIACETYL AS BUTTERY FLAVOR COMPONENT IN SOYBEAN OILJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1966, 43 (06) : 401 - &SEALS, RGHAMMOND, EG
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- [28] FLAVOR REVERSION IN SOYBEAN OIL .4. ISOLATION OF REVERSION COMPOUNDS IN SOYBEAN OILJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1948, 25 (04) : 113 - 117MARTIN, CJSCHEPARTZ, AIDAUBERT, BF
- [29] A SYSTEMATIC CHARACTERIZATION OF REVERSION FLAVOR OF SOYBEAN OILJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (08) : 509 - &SMOUSE, THCHANG, SS
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