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Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying

  • Published:1976-07 Issue:7 Volume:53 Page:496-501
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Am Oil Chem Soc

Author:

Blumenthal Michael M.12,Trout J. Richard13,Chang Stephen S.1

Affiliation:

1. ; Department of Food Science, Cook College, Rutgers; The State University of New Jersey; New Brunswick New Jersey 08903

2. Division of CPC International; Best Foods Research Center; Union NJ 07083

3. ; Statistics, Cook College, Rutgers,; The State University of New Jersey; New Brunswick NJ 08903

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

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2. Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils;J FOOD DRUG ANAL;2012

3. Regulatory Requirements for the Frying Industry;Frying Technology and Practices;2004-06-30

4. Oxidation of mixtures of triolein and trilinolein at elevated temperatures;European Journal of Lipid Science and Technology;2003-04

5. Factors affecting the quality of frying oils and fats;Frying;2001
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