Consumer acceptance of canola oils during temperature-accelerated storage

Author:

Vaisey-Genser M.,Malcolmson L.J.,Ryland D.,Przybylski R.,Eskin N.A.M.,Armstrong L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference24 articles.

1. Official and Tentative Methods of the American Oil Chemists' Society;AOCS,1990

2. Development of an acceptability constraint for a linear programming model in food formulation;Beasire;J. Sensory Studies,1988

3. Stability of low linolenic acid canola oil to frying temperatures;Eskin;J. Am. Oil Chem. Soc.,1989

4. Long term storage of soybean and cottonseed oils;Evans;J. Am. Oil Chem. Soc.,1973

5. Use of consumer perceptions of appropriateness of protein-based foods as a marketing tool;Framingham,1992

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