Components of the hardening flavor present in hardened linseed oil and soybean oil
Keppler, J. G., Schols, J. A., Feenstra, W. H., Meijboom, P. W.
Published in Journal of the American Oil Chemists' Society (01.03.1965)
Published in Journal of the American Oil Chemists' Society (01.03.1965)
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Journal Article
Isolation of two isomeric 2, 6‐nonadienals and two isomeric 4‐heptenals from beef and mutton tallow
Hoffmann, G., Meijboom, P. W.
Published in Journal of the American Oil Chemists' Society (01.06.1968)
Published in Journal of the American Oil Chemists' Society (01.06.1968)
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Journal Article
Iso‐linoleic acids responsible for the formation of the hardening flavor
Keppler, J. G., Horikx, M. M., Meijboom, P. W., Feenstra, W. H.
Published in Journal of the American Oil Chemists' Society (01.09.1967)
Published in Journal of the American Oil Chemists' Society (01.09.1967)
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Journal Article
2‐trans‐nonenal, the hardened flavor present in hydrogenated peanut oil
Feenstra, W. H., Meijboom, P. W.
Published in Journal of the American Oil Chemists' Society (01.11.1971)
Published in Journal of the American Oil Chemists' Society (01.11.1971)
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Journal Article
Identification of 11,15‐octadecadienoic acid from beef and mutton tallow
Hoffmann, G., Meijboom, P. W.
Published in Journal of the American Oil Chemists' Society (01.11.1969)
Published in Journal of the American Oil Chemists' Society (01.11.1969)
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Journal Article
4‐cis‐Heptenal in autoxidized soybean and linseed oils
Meijboom, P. W., Jongenotter, G. A., Maarleveld, A.
Published in Journal of the American Oil Chemists' Society (01.10.1970)
Published in Journal of the American Oil Chemists' Society (01.10.1970)
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Journal Article