Thermal degradation of groundnut oil during continuous and intermittent frying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0452-7.pdf
Reference30 articles.
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3. Andersen PC, Gorbet DW (2002) Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes. J Agric Food Chem 50:1298–1305
4. AOCS (1998) Official methods and recommended practices of the American Oil Chemists’ Society. AOCS, Champaign
5. Augustin MA, Asap T, Heng LK (1987) Relationships between measurement of fat deterioration during heating and frying in RBD olein. J Am Oil Chem Soc 64:1670–1675
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