Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil-Reference-Cited by-同舟云学术

Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil

Published:1993-11 Issue:11 Volume:70 Page:1069-1073
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Cuesta C.,Sánchez-Muniz F. J.,Garrido-Polonio C.,López-Varela S.,Arroyo R.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

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3. Castang, J.,Ann. Falsif. Expert. Chim. 74:701 (1981).

4. Dobarganes, M.C., M.C. Pérez-Camino and G. Márquez-Ruiz,Grasas y Aceites 40:35 (1989).

5. Blumenthal, M.M.,Food Technol.45:68 (1991).

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