A chemical study of rancidity
By: by Howard O. Triebold.
Contributors: Bailey, C. H. b. 1887.
Published: 1932
Place of publication: [St. Paul
Language: eng
Number of pages: 532
Subjects: Baking.; Biscuits.
Other titles: Rancidity.
Notes: Contains bibliographies.
Thesis (PH. D.)--University of Minnesota, 1929.
Biography.
Reprinted from Cereal chemistry, vol. viii, no. 6, 1931; vol. ix, no. 1-2, Jan.-March, 1932.
Table of contents: title: Rancidity, by H. O. Triebold.; title: Autoxidation of shortenings and crackers, by H. O. Triebold and C. H. Bailey. (Paper no. 1036, Journal series, Minnesota Agricultural experiment station); title: Factors influencing the keeping quality of shotrenings and crackers, by H. O. Triebold and C. H. Bailey (Paper no. 1036, Journal series, Minnesota Agricultural experiment station)