Oil use in the food service industry-Reference-Cited by-同舟云学术

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Oil use in the food service industry

Published:1987-06 Issue:6 Volume:64 Page:795-799
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference6 articles.

1. Nations Restaurant News 1987

2. Standards for Fats & Oils

3. The Association for Dressings and Sauces “Information” newsletter Atlanta, GA 1986

Cited by 10 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. Analysis the fry-drying process of oily sludge sample;Chemical Engineering Research and Design;2014-11

2. Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils;Journal of the American Oil Chemists' Society;2012-05-20

3. Heat transfer coefficient during deep-fat frying;Food Control;2009-04

4. A study on the influence of fucosterol on thermal polymerisation of purified high oleic sunflower triacylglycerols;Journal of the Science of Food and Agriculture;1999-03-15

5. ENHANCING THE FRYING PERFORMANCE OF HIGH OLEIC SUNFLOWER OIL USING SESAME OIL AND RICE BRAN OIL;Foodservice Research International;1998-06

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