Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating
Author:
Affiliation:
1. DCA Food Industries, Inc.; New York New York
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference11 articles.
1. Problems encountered in the commercial utilization of frying fats
2. Stability of fats used for deep fat frying
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1. Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying;Physics of Fluids;2021-08
2. Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats;Journal of the American Oil Chemists' Society;2011-06-23
3. Preventing oxidation during frying of foods;Oxidation in Foods and Beverages and Antioxidant Applications;2010
4. Regulatory Requirements for the Frying Industry;Frying Technology and Practices;2004-06-30
5. The composition of frying oils;Frying;2001
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