Stability of shortenings in cereal and baked products; 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.
|Imprint:||Chicago : Research and Development Associates, Food and Container Institute |
|Description:||46 p. : illus. ; 23 cm.|
|Series:||Surveys of progress on military subsistence problems. Series 1: Food stability ; 2|
United States. Quartermaster Food and Container Institute for the Armed Forces, Chicago. Surveys of progress on military subsistence problems. Ser. 1: Food stability ; 2.
|Subject:||Oils and fats, Edible|
Oils and fats, Edible.
|URL for this record:||http://pi.lib.uchicago.edu/1001/cat/bib/4100730|
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