Effects of sugar, salt and water on soybean oil quality during deep-frying
Author:
Affiliation:
1. ; Food Industry Research and Development Institute; P.O. Box 246 Hsinchu 30099 Taiwan, Republic of China
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference14 articles.
1. Changes in physical and chemical properties of shortenings used for commercial deep-fat frying
2. A comparative study of analytical methods for quality evaluation of frying fat
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