Search Results - "Fritsch, C. W."

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  1. 1

    Shelf life of sunflower kernels by Fritsch, C.W, Hofland, C.N, Vickers, Z.M

    Published in Journal of food science (01-03-1997)
    “…One raw and two oil roasted samples of sunflower kernels packaged in paper bags and in two types of low oxygen atmosphere pouches were stored at 5, 21 and 38…”
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  2. 2

    Measurements of frying fat deterioration: a brief review by Fritsch, C.W

    “…Many factors affect the rate of deterioration of a fat used for deep fat frying. Because of the complexity of the problem, there is no single procedure which…”
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  3. 3

    Changes in dielectric constant as a measure of frying oil deterioration by Fritsch, C. W., Egberg, D. C., Magnuson, J. S.

    “…A soybean oil, a hydrogenated vegetable frying shortening and an animal‐vegetable shortening were heated at 190 C for 8 hours each day for 4 days with and…”
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    Hexanal as a measure of rancidity in low fat foods by Fritsch, C. W., Gale, J. A.

    “…and Summary The concentration of n‐hexanal in low fat, dehydrated foods can be determined in 10 min by the gas chromatographic analysis of the vapors from a 15…”
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    The use of the cryostat for histographic surgery by Fritsch, W C, Ceilley, R I

    Published in Journal of cutaneous pathology (01-06-1977)
    “…Microscopically monitored excision for the treatment of skin cancer is becoming increasingly popular among dermatologists. One decision faced by beginning…”
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  10. 10

    Effect of antioxidants on refined palm oil by Fritsch, C. W., Weiss, V. E., Anderson, R. H.

    “…Alkali refined palm oil and hydrogenated cotton‐seed oil were stabilized with butylated hydroxytoluene, butylated hydroxyanisole, and tertiary…”
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  11. 11

    A study of the volatile compounds produced by the autoxidation of methyl oleate, oleic acid, and cis‐9‐octadecene by Fritsch, C. W., Deatherage, F. E.

    “…Summary Methyl oleate, oleic acid, and cis‐9‐octadecene were oxidized at 80° with a stream of air, and the volatile decomposition products were collected in…”
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  12. 12

    Stability of coconut oil in food products by Fritsch, C. W., Weiss, V. E., Anderson, R. H.

    “…The active oxygen method (AOM) stability of refined coconut oil is generally 250 hr; however, samples with as low a stability as 30 hr have been obtained. The…”
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    Therapy of Impetigo and Furunculosis by Fritsch, William C

    “…Pyoderma refers to any purulent disease of the skin, but this communication is restricted to only certain bacterial infections of the skin. Such infections can…”
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    Delayed purpuric reaction following superficial dermabrasion by Fritsch, W C, Maharry, R R, Clabaugh, W A

    Published in Archives of dermatology (1960) (01-01-1976)
    “…A hemorrhagic reaction of unknown cause can occur approximately five weeks after superficial dermabrasion of tattoos. This reaction may lead to alarm in the…”
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