Stability of shortenings in cereal and baked products
Subtitle: a symposium devoted to the consideration of (a) major problems encountered in the use of animal fats and soybean oils as shortening in cereal and baked products, (b) the stability of these products under military storage and food preparation practices, and (c) the applicability of industrial experience to the improvement of these products for military use.
By: Edited by Robert A. Larsen, Junius M. McIntire, and Martin S Peterson.
Series: Its Surveys of progress on military subsistence problems. Series 1: Food stability ;; 2
Publisher: Research and Development Associates, Food and Container Institute
Published: 1953
Place of publication: Chicago
Language: eng
Number of pages: 46
Subjects: Oils and fats, Edible.; Cereals, Prepared.; Baked products.
Notes: Includes bibliography.
Issued by the institute under its earlier name: U.S. Quartermaster Food and Container Institute for the Armed Forces, Chicago.