Dielectric properties for monitoring the quality of heated oils
Author:
Affiliation:
1. ; Fats and Oils Research Department; National Research Centre, Dokki; Cairo Egypt
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference15 articles.
1. Changes in physical and chemical properties of shortenings used for commercial deep-fat frying
2. Porim Technology “The Practice of Frying” Palm Oil Research Institute of Malaysia by K.G. Bargen 1984
3. Measurements of frying fat deterioration: A brief review
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