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.

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.

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Bibliographic Details
Imprint:	Chicago : Research and Development Associates, Food and Container Institute [1953]
Description:	46 p. : illus. ; 23 cm.
Language:	English
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 Cereals, Prepared Baked products Baked products. Cereals, Prepared. Oils and fats, Edible.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4100730

Hidden Bibliographic Details
Notes:	Issued by the institute under its earlier name: U.S. Quartermaster Food and Container Institute for the Armed Forces, Chicago. Includes bibliography.

Mansueto

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Call Number:	TX551.U39 no.2
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