Frying performance of genetically modified canola oils

By Petukhov I.   Malcolmson L.   Przybylski R.   Armstrong L.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 5, 1999-05 ,pp. : 627-632

Springer Publishing Company

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Studies on phytosterol oxides. I: Effect of storage on the content in potato chips prepared in different vegetable oils

By Dutta Paresh   Appelqvist Lars-Åke  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 6, 1997-06 ,pp. : 647-657

Springer Publishing Company

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Oxidative stability of natural and randomized high-palmitic-and high-stearic-acid oils from genetically modified soybean varieties

By Neff William   List Gary  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 7, 1999-07 ,pp. : 825-831

Springer Publishing Company

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Effect of fatty acid composition of oils on flavor and stability of fried foods

By Warner K.   Orr P.   Glynn M.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 4, 1997-04 ,pp. : 347-356

Springer Publishing Company

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Triacylglycerol composition and structure in genetically modified sunflower and soybean oils

By Reske Johanna   Siebrecht Jodi   Hazebroek Jan  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 8, 1997-08 ,pp. : 989-998

Springer Publishing Company

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