Previous to World War II, little attention has been accorded to the possible use of vegetable oils in the commercial preparation of shortenings. This was largely due to the fact that most oils of vegetable origin possess relatively strong and objectionable odors which must be eliminated by extensive processing before they are acceptable to and nutritionally sound for the use of the consumer population.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.109294 |
| Date | January 1953 |
| Creators | Crawford, Donna. J. |
| Contributors | Common, R. H. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of science. (Department of chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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