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Rancidity and stability in shortening products

Discussion of the phenomena of rancidity and instability with a review of proposed methods of testing fats for rancidity

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Oil & Fat Industries

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Authors and Affiliations

  1. Research Laboratory, Armour & Co., Chicago

    W. O. Pool

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  1. W. O. Pool
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Presented before American Oil Chemists' Society.

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Pool, W.O. Rancidity and stability in shortening products. Oil Fat Ind 8, 331–357 (1931). https://doi.org/10.1007/BF02574440

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  • DOI: https://doi.org/10.1007/BF02574440

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