Effect of TBHQ on quality characteristics of RBD olein during frying-Reference-Cited by-同舟云学术

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Effect of TBHQ on quality characteristics of RBD olein during frying

Published:1986-09 Issue:9 Volume:63 Page:1169-1172
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Asap Telingai¹,Augustin M. A.¹

Affiliation:

1. ; Faculty of Food Science and Technology; Universiti Pertanian Malaysia; 434OO UPM Serdang Selangor Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

1. Measurements of frying fat deterioration: A brief review

2. Roth , H. S.P. Rock Baker's Dig. 38 1972

3. Effect of water and bht on stability of cottonseed oil during frying

4. Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions

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