Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-3511-5.pdf
Reference28 articles.
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3. Al-Kahtani HA (1991) Survey of quality of used frying oils from restaurants. JAOCS 68(11):857–862. https://doi.org/10.1007/BF02660602
4. Armarego WLF, Perrin DD (1996) Purification of laboratory chemicals, 4th edn. Elsevier, Oxford, pp 190–273. https://doi.org/10.1016/B978-0-12-382161-4.00004-2
5. Augustin MA, Asap T, Heng LK (1987) Relationship between measurements of fat deterioration during heating and frying in RBD olein. JAOCS 64(12):1670–1675. https://doi.org/10.1007/BF02542501
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