The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals Herbert J. DuttonArthur W. SchwabJohn C. Cowan OriginalPaper Pages: 385 - 388
The effect of shortening stability on commercially produced army ration biscuits. II. Development of oxidation during storage Harold H. StevensJohn B. Thompson OriginalPaper Pages: 389 - 394
The estimation of glycerol, diglycerol, and polyglycerol in commercial diglycerol Arnold TroyWilliam G. Alsop OriginalPaper Pages: 394 - 398
Pilot-plant manufacture of peanut protein Jett C. Arthur Jr.A. J. CrovettoA. M. Altschul OriginalPaper Pages: 398 - 400
Chemical studies on oil bearing seeds. I. Okraseed J. R. CloptonAmmarette RobertsH. A. Jeskey OriginalPaper Pages: 401 - 404
Application of the line-width method to the spectrochemical analysis of oils, fats, and related substances R. T. O'ConnorD. C. HeinzelmanM. E. Jefferson OriginalPaper Pages: 408 - 414
Ultraviolet spectrophotometric characteristics of unhydrogenated fish oils Reuben S. LambertJ. T. R. Andrews OriginalPaper Pages: 414 - 416
The identification of the fatty acids of the fat from a North American black bear Harold M. SellBetty M. TaylorElroy J. Miller OriginalPaper Pages: 416 - 417
Chinese tallow nut protein. I. Isolation, amino acid, and vitamin analysis Bryant R. HollandW. W. Meinke OriginalPaper Pages: 418 - 419