Deodorization 1975 Technical Session III—Processing Vegetable Fats and Oils DOI:
Cite this article as: Zehnder, C.T. J Am Oil Chem Soc (1976) 53: 364. doi:10.1007/BF02605725 Abstract
Current deodorization equipment available worldwide is reviewed with a general discussion of process innovations, operating conditions, and process-quality control problems. Flavor, color, odor, and stability of finished products are considered as affected by deodorization.
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Lineberry, D.D., and F.A. Dudrow, U.S. Pat. 3,693,322 (1972) and applicable patents in other countries.
© The American Oil Chemists’ Society 1976