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Rancidity problems in baked and fried food products

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Oil & Soap

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Authors and Affiliations

  1. Swift and Company Research Laboratories, Chicago, Illinois

    G. T. Carlin & E. Lannerud

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  1. G. T. Carlin
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  2. E. Lannerud
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Carlin, G.T., Lannerud, E. Rancidity problems in baked and fried food products. Oil Soap 18, 60–62 (1941). https://doi.org/10.1007/BF02544205

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  • DOI: https://doi.org/10.1007/BF02544205

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