Literature Cited
Lea, C. H., Rancidity in Edible Fats, New York, Chem. Publ. Co., 1939; Special Report No. 46, Food Investigation, London, H. M. Stationery Office, 1938.
Morrell, R. S. and Phillips, E. O., J. Soc. Chem. Ind.,58, 159 (1939).
Moureu, C. and Dufraisse, C., Chem. Rev.,3, 113 (1926).
Milas, N. A., Chem. Rev.,10, 295 (1932).
Franke, W. and Jerchel, D., Ann.,533, 46 (1937).
Kharash, M. S. and McNab, M. C., J. Am. Chem. Soc.,56, 1425 (1934) and many later papers.
Stephens, H. N., J. Am. Chem. Soc.,58, 219 (1938).
Coe, M. R., Oil and Soap,15, 230 (1938).
Schales, O., Ber.,71 B, 447 (1938).
Keenan, G. L., Chem. Rev.,3, 95 (1926).
French, R. B., Olcott, H. S., and Mattill, H. A., Ind. Eng. Chem.,27, 724 (1935); Hamilton, L. A. and Olcott, H. S., Ibid.,29, 217 (1937).
Deatherage, F. E. and Mattill, H. A., Ibid.,31, 1425 (1939).
Roschen and Newton, Oil and Soap.11, 226 (1934).
Powick, J. Agr. Research,26, 323 (1923).
Ellis, Biochem. J.,26, 791 (1932).
Hyman, J. and Wagner, C. R., J. Am. Chem. Soc.,52, 4345 (1930).
Author information
Authors and Affiliations
Additional information
Presented in a symposium on Oxidation, Rancidity, and Flavor Reversion of Fats and Oils at the Fall Convention of the American Oil Chemists Society, Chicago, October, 1940.
About this article
Cite this article
Mattill, H.A. The mechanism of the autoxidation of fats. Oil Soap 18, 73–76 (1941). https://doi.org/10.1007/BF02543616
Issue Date:
DOI: https://doi.org/10.1007/BF02543616