Composition and control of potato chip frying oils in continuing commercial use

Author:

Melnick Daniel,Luckmann Frederick H.,Gooding Chester M.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Cited by 27 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Changes in the characteristics and composition of oils during deep-fat frying;Journal of the American Oil Chemists’ Society;1996-04

2. Food technology;Journal of the American Oil Chemists' Society;1989-02

3. Potato Chips;Snack Food Technology;1984

4. Some Toxic Compounds Produced in Food by Cooking and Processing;International Journal of Food Sciences and Nutrition;1981-01

5. Chemical reactions involved in the deep-fat frying of foods1;Journal of the American Oil Chemists' Society;1978-10

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