Frying oil and fat quality measured by chemical, physical, and test kit analyses-Reference-Cited by-同舟云学术

Frying oil and fat quality measured by chemical, physical, and test kit analyses

Published:2004-09 Issue:9 Volume:81 Page:847-852
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Sanibal E. A. A.¹,Mancini-Filho J.¹

Affiliation:

1. ; Universidade de São Paulo (USP); São Paulo Brazil

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

1. Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats;Takeoka;J. Agric. Food Chem.,1997

2. High-Performance Size Exclusion Chromatography of Palm Olein Used for Frying;Arroyo;Fat Sci. Technol.,1995

3. Nutritive Value of Frying Fats;Cuesta,1988

4. Estudio del proceso de fritura de alimentos frescos y congelados prefritos. Compotamiento del aceite de semilla de girasol de alto contenido en ácido;Pozo-Diez,1995

5. The Effects of a Dietary Oxidized Oil on Lipid Metabolism in Rats;Eder;Lipids,1999

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